Tuesday, March 30, 2010

Macaroni and Cheese

This is it folks, this is mine and Kelly's 200th post! Hooray for us! I want to personally thank all of you that use our website and an even bigger THANK YOU to those of you who comment on the recipes. We greatly encourage feedback to help keep us motivated...yes, that means you!

Okay with that said, today I am featuring some good ole' Mac n' Cheese. All day I have been craving comfort food - something simple, creamy, and delicious. More than that, I wanted some homemade Macaroni and Cheese. Truth be told, I have never had homemade Macaroni and Cheese, almost blasphemous I know. So I looked through, I don't know 20 different recipes and compared them to the one I choose, which I actually printed out about 4 months ago, but had yet to make. Long-story-short, I chose the one I already had on hand, this simpler recipe, one without scallions, expensive cheese, or complicated directions. And ta-da, I loved it!

Macaroni and Cheese
Recipe from Martha Stewart.com
Picture by Caroline

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling
½ cup French’s French Fried Onions (this was my addition*)

  1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.
  2. In another medium bowl, combine cheeses; set aside.
  3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
  4. *If you want to add the French Fried Onions to the top of your Macaroni and Cheese, sprinkle the top with the onions the last 5-7 minutes of the regular cooking time.


Rebekah said...

Happy 200th post!!!! I will have to try this one. My kids really like mac and cheese. James and I only like it when it is homemade so it looks like a great compromise.

The Chipmans said...

Hi Carolyn! Happy 200th post. I love getting recipes from you guys, some of them have been added to our family cook book of favorite recipes. I was wondering, have you guys ever done a stuff wonton recipe?

two little chefs said...


Hey so glad to hear from you. No we have not done a stuffed wonton, but I actually have been thinking about it! I have some wonton wraps in my freezer at this moment. What type are you wanting, and I'll try to find something tasty to post.


The Chipmans said...

We are game for anything. Preferably chicken. I am in the same predicament. I have some wonton wraps that I want to use and I haven't found a good recipe yet. I look forward to your post. Thanks!


Jake, Jenn and Sophie said...

Congratulations! I think about you ladies often during dinnertime. I use your recipes all the time and I am always pleased with the outcome. Thanks for taking your time to do this. Hope you are both doing great.

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