Saturday, November 12, 2011

Cooking From Scratch - Mac and Cheese

After my husband has his transplant he can't eat any preprocessed foods.

We've been trying make more things from scratch now so it won't be such a shock after transplant. This also helps us control his sodium intake too.  Preprocessed foods are NOT low in sodium.  Some of them are more than half of his daily allowance.

The kids have been begging for mac and cheese, so I gave in (I am not a fan) and we made some homemade mac and cheese.  Let me tell you, this was really tasty.


  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour - we used
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika


  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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