Homemade Macaroni and Cheese
I love, love, love to eat healthy. I’m all about big salads for dinner, all things kale, and ancient grains. However, I’m also a firm believer in balance. Once upon a time, I was super restrictive, never thought about touching anything that was “unhealthy,” and had a limited number of “safe, clean” foods. I am so grateful that those days are long gone and that the Lord freed me from that lifestyle.
With that being said, I still enjoy my veggies, salads, sweet potatoes, etc., but I also enjoy pizza, homemade macaroni and cheese, and ice cream. It’s all about balance friends.
//////
Whew, this recipe post has gotten a lot deeper than I was intending. So, without going further and further into my deep thoughts, let us get into the main portion of this post.
I have to give my mom the credit for this recipe. I grew up enjoying this homemade Mac and cheese. My mom came up with this recipe when my sister couldn’t have wheat. It was such a hit, she continued to make it even when we discovered my sister had an allergy to oats and not wheat. I still remember how excited we would all get when mom said she was making it for lunch or dinner. (Let’s be honest, I still get excited when I make this.) 😉
Note number one about this magical recipe: I make this macaroni and cheese with sliced American cheese, so the sauce is super creamy. You can use any cheese you prefer, but in my opinion, good, old fashioned, American cheese is the best.
Another note: I prefer brown rice, gluten free noodles. I love the texture, but you could use whatever noodles you choose.
Homemade Macaroni and Cheese
- 2 c. Rice Noodles
- 2 Tbsp. Butter
- 2 Tbsp. Whole wheat flour (*or oat/ rice flour to make Gluten Free)
- 2 1/2 c. Milk (skim, 2%, whole, etc.)
- 20 slices American cheese (cut up in chunks)
- Salt and pepper to taste
Boil noodles until just cooked, but don’t over cook the noodles. You don’t want them soggy!
Drain noodles, rinse with cold water, and set aside.
While noodles are cooling, melt butter and stir in flour until flour/butter mixture is bubbly.
Add milk slowly, (you don’t want chunks of flour) and stir until slightly thickened. Add cheese and stir until melted. Once cheese is completely combined, add noodles and cook until warmed through.
Enjoy immediately and serve with a veggie, because you know, balance is key. 😉
Questions of the Day
- Have you ever been super restrictive on what you eat?
- What’s your favorite brand, kind of macaroni and cheese?
- What are your holiday weekend plans?!