Next up we have Adrienne. Her cheese sauce was very similar to Annette’s (still to come) but it used less macaroni and no meat. She has us add some fresh herbs. I had dill on hand and so used a small handful of that.
We all loved it. Creamy. Delicious. The dill was a great touch. Now that I’ve made Lorri’s (still to come) the only thing I would change with Adrienne’s is to mix the bread crumbs in some melted butter first. Makes them more crunchy.
Baked Macaroni and Cheese
1 pound of elbow macaroni
1/2 stick of butter
½ cup flour
3 cups milk
6 cups shredded cheese (cheddar — I like to do half sharp, half regular)
handful of fresh herbs, finely chopped (I use whatever I have on hand…)
1 cup bread crumbs
1. Cook macaroni
2. While boiling, butter casserole dish and measure the other ingredients — I prefer to have a deeper macaroni so I do a slightly smaller than 9×13 and pile it deeper
(I only have one large pot, so I do this next step when the macaroni is done)
3. Melt the butter then add the flour cooking until bubbly.
4. Add the milk and then the cheese. Stir until smooth and thick. Add chopped herbs.
5. Add drained macaroni to cheese sauce. Mix together well.
6. Place in prepared dish and top with breadcrumbs.
7. Bake at 350 for 15-20 minutes, until top layer of noodles are “oven done.”
My helper for this meal.
Stirring up the cheese sauce.