Monday, June 7, 2010

Homemade Cheesy Mac

This recipe makes the BEST homemade macaroni and cheese you've ever tasted...but I have to warn you that I used a sauce mix and I'm going to shamelessly plug it here (see below). I used a curly pasta in this picture and added some tomato sauce, but I also made it last week with elbow macaroni and topped it with breadcrumbs. My picky kids LOVED both versions.

3 cups water
3/4 cup Shirley J Universal sauce mix
12 oz. shredded cheddar cheese
8 oz. elbow macaroni (cooked in salt water and drained)
2 T. melted butter
1 cup breadcrumbs (regular or Italian style)

In a saucepan, bring the water and the sauce mix to a boil. Boil 2-3 minutes until thickened and bubbly. Remove from heat and add the shredded cheddar cheese, stirring until melted. Pour in the cooked macaroni. Pour into a casserole dish. Mix the butter and breadcrumbs together and spread over the top of the mac & cheese. Bake at 350 degrees for about 25-30 minutes. May want to cover it with foil at first, then remove the foil the last 10 minutes or so, otherwise the breadcrumbs get really browned.


I can't begin to tell you how much I love the Shirley J products. Their chicken bullion and beef bullion is the BEST I've ever tried. Here is a picture of the Universal Sauce Mix which can be used in hundred of recipes. Visit their website to see about ordering ( or if you live in the Springville area, they sell the complete Shirley J line of products at Shaybee's on main street.

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