We love macaroni and cheese here at our house!
I often receive complements for my recipe.
Kids love it!
Adults love it!
And it can be made as fast as the stuff sold in a box.
Awesome!!
I first posted this recipe back in August of 2015. You can read it again by clicking THIS LINK.
It was a great recipe then. But, not being one to rest on my laurels, I reworked the recipe and made it EVEN BETTER!
We are also a family that deals with the day to day difficulties of dietary allergies and intolerances. My new reworked recipe accounts for several allergies/intolerances by offering different options for ingredients. Count your many blessings if you are able to eat all foods without side effect! And without further ado, the recipe...
Macaroni and Cheese from scratch!
Ingredients - all substitutions are outlined below in the "How To" section.
1/4 cup Butter
2 tbsp Tapioca starch
1 cup Milk
1/2 cup Water
3/4 tsp Salt
1/8 tsp Pepper
2 cups uncooked Macaroni noodles
1 cup grated Cheese
How To
1. Fill a large pot half way with water. Using stove top bring to a boil on high.
2. In a smaller pot, melt the butter on low-medium heat. Substitution: Instead of butter, use 1/4 cup of margarine. Or 1/4 cup of lard with a dash of salt.
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| Oops. The starch was added too soon as the butter is not yet melted! |
3. Once the butter (or substitute) is melted and bubbling, whisk in the tapioca starch. Substitution: Instead of the tapioca starch, use 3 tbsp flour. Or 2 tbsp corn starch. Or 1 1/2 tbsp potato starch.
I love the tapioca starch as it gives the cheese sauce some delicious
ooey gooey cheese stringiness!
ooey gooey cheese stringiness!
It can be purchased from the baking aisle in Walmart or in any bulk food store.
4. Once the large pot of water has reached a boil, pour in the uncooked noodles. Turn down heat to medium-high and continue cooking. Stir occasionally until noodles are soft. Substitution: Instead of macaroni noodles, use any noodles you have on hand. Cut spaghetti noodles work great! Or egg noodles. Or rice noodles. Or corn noodles. Or cubed boiled potato.
In the past I would use a boiled potato, instead of macaroni noodles, for Evalynn. She needed to be off all wheat, rice and corn for 6 weeks while we figured out all her food allergies/intolerances.
5. After allowing the butter (or substitute) and tapioca starch (or substitute) to bubble for a few minutes, whisk in the milk and water. Substitution: Instead of the milk, use 1 cup of any milk alternative you prefer. Rice milk, soy milk, or almond milk are also possible.
I use lactose-free milk in all my cooking and baking.
6. Whisk the salt and pepper into the sauce. Turn up the heat to medium and bring to a boil. Continue whisking once a minute or so until a boil is reached.
7. Once boiling, remove the sauce from heat. Whisk in the grated cheese. Continue whisking until all cheese is melted and combined evenly in the sauce. Substitution: Instead of cheddar cheese, use 1 cup of grated mozzarella cheese, sharp white cheddar, marble or soy cheese.
8. When noodles are soft, remove from heat and drain the water. Pour sauce over noodles. Stir to combine.
Serve!
Macaroni and cheese is so delicious and easy.
It works as a glorious side dish. Your kids will be licking their plates! Or as a main dish by sprinkling on some bacon bits, ground beef or hot dog pieces. Your spouse will be licking his plate! I hope you are inspired to make this at home for your family tonight.
Happy thoughts,
Andrea