Baked Macaroni & Cheese

It's been a crazy week. My wonderful husband has been away fishing in Canada (possible walleye post coming from him soon), so that leaves me in charge of my babies. I have had lots of help, thankfully, but there have been some hiccups. We spent a night in the hospital with my toddler, who was sick with pneumonia. She is thankfully on the mend now, but it's tough for any mother to watch her baby be in pain. She is also a pretty high energy child, so seeing her tired and sick makes me sad. Also, my beautiful baby got ear infections in both ears. This makes for a sad mama and very crabby baby. I have never been much of a stress eater, but sometimes good comfort food just hits the spot.

Macaroni and cheese is good and comfy. I know, it is not the most healthy choice. But as a mom, sometimes it is a real winner with the kiddos. And as a person, it is always a winner with my taste buds. Now, the blue box is a very quick and easy meal and I will NEVER be above it. However, sometimes you just need the real thing. Making homemade macaroni and cheese just makes me feel better about eating mac and cheese, and it tastes better. It isn't super duper easy, but it's not too time intensive. My mom and I had an excellent time perfecting this recipe to be the perfect combination of creamy and cheesy. The yummy, crunchy top is also a crowd pleaser.

Rather than bore you with the details that are listed below, I'll just give you a few tips for making this tasty dish.

1. Keep stirring the sauce while you are making it, so you don't burn it.
2. Use a really large pot to make the noodles, so when you add the cheese sauce it doesn't overflow.
3. Use a block of cheese and grate it yourself as opposed to already shredded cheese. It's yummier.
4. Top with a garnish, like the chives I have in the photo.
5. Make it a side and serve it with meat and a yummy veggie or salad.
6. Invite friends to eat this with you or you will, for sure, eat too much.

"God is our refuge and strength, an ever-present help in trouble." 
- Pslam 46:1

BAKED MACARONI & CHEESE

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hr and 10 mins

Yield: 6-8 servings

Ingredients

• 16 oz. box of elbow macaroni
• 1/3 cup butter
• 1/3 cup flour
• 4 cups milk
• 16 oz shredded cheese
• 4 oz light cream cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup panko bread crumbs
• 2 tbsp. butter

Cooking Directions

1. Cook whole box of elbow macaroni using instructions on the box
2. In a large pot, melt 1/3 cup of butter on low heat and then slowly add flour while stirring until mixture is bubbling
3. Slowly add 3 cups of milk until the sauce is thick and smooth
4. Add 4 ounces of cream cheese and stir into mixture
5. Adding a handful at a time, put the shredded cheese into the mixture and stir until the sauce is smooth and coats the spoon. Take the extra cup of milk and slowly stir milk into the mixture until it's your desired consistency (you may choose not use the entire cup).
6. Put in 1 tsp. of salt
7. Pour the sauce over the drained noodles in a large pot, stir until noodles are coated.
8. Melt 2 tbsp butter in 1 cup of bread crumbs
9. Pour cheesy noodles into greased 9x13 pan
10. Spread buttered panko bread crumbs evenly on top of macaroni
11. Bake at 350 for about 40 minutes
12. ENJOY!