Mac-n-Cheese

Mac-n-CheeseA colleague and I had a recent discussion on velveeta cheese. Let’s face it, a block of velveeta is funky, but overall, truly tasteful in dishes like queso or macaroni and cheese. Now I have made several batches of mac-n-cheese over the course of my lifetime, however I would say that I took a different approach to this last batch. My first thought was how can I make the mac-n-cheese not only a bit different, but also something my kids would attempt to eat.

Ingredients:

  • 3 small onions, or 1 medium to large onion, chopped
  • 4 TB of butter
  • Roughly 1/8 cup of all purpose flour
  • One box of medium sized macaroni shells, cooked and drained
  • 2 cups of milk
  • Cheese, lots of it, approximately 2-3 cups (I used smoked gouda, medium cheddar, and mozzarella)
  • Salt and Pepper to taste

Mac-n-CheeseIn a skillet, add your butter and chopped onion. Cook this down for roughly five minutes on medium heat. You do not want to caramelize the onions, but let them sweat. Add the flour and mix through. Let this cook for a couple of minutes, then begin to add the milk, and gently whisk until it gets thick and bubbly. You can begin to determine the thickness at this point in time. Add salt and pepper, then add all of your cheese. Let this melt down. In a large casserole dish, add the cooked noodles, then pour of the cheese mixture. I put in the oven for even more golden brownness for roughly seven minutes. Dish out into bowls and enjoy.

I did have these for leftovers the next day and added a bit of chipotle in adobo sauce, it was rocking. I have also mixed in a crushed garlic and pepper paste that also added a great kick to it, if you are into it.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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