I love how this macaroni and cheese turns out and so will you 🙂
Take a look at what my friend Erin from the Making Memories With Your Kids food blog had to say about this magnificent recipe:
My kids are kinda funny. Let’s call it that for now. They like certain kinds of things, even certain shaped pasta. They were a little thrown back by the cork screw pasta even though that’s the one she picked at the store. (You can’t see me but I’m pulling my hair out.) So next time we make this I guess I’ll use macaroni noodles so they don’t complain, freak out, drive me crazy…. choose to not eat it.
My kiddos are the same way! However, they loved this copycat Boston market macaroni and cheese.
8 ounces Barilla dry macaroni
1/4 cup Kerrygold butter
1/4 cup Gold Medal flour
1/4 tsp. McCormick dry mustard
1 tsp. Morton salt
dash of pepper
2 cups milk
1 Tbsp. minced onion
1 cup (1/4 lb.) American Processed Cheese (Velveeta)
Cook pasta according to directions.
To make the cheese sauce, melt butter in saucepan. Add flour and onion and stir well. Allow this to thicken. When thickened, slowly add milk and stir. Add cheese, salt, pepper, and dry mustard. Stir and cook until thickened. Add cooked pasta.
Add pasta mixture to a lightly buttered casserole dish and bake at 400 degrees for 20 minutes.
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Quick Tip: Serve macaroni and cheese with a side salad and dinner rolls.
Recipe and image courtesy of Making Memories With Your Kids.