For a long time, I thought being a working mom meant I had to rely on convenience foods. I remember when I was first back to work from maternity leave, Keith and I had chicken patty sandwiches probably 5 nights a week. I shudder now thinking about those little pucks of chicken mush…
As I become a more avid blog reader, I found sites like Lynn’s Kitchen Adventures, Good Cheap Eats, Pioneer Woman and realized that it wasn’t *THAT* hard to make things from scratch. One of the first meals I wanted to master was macaroni and cheese. This recipe is adapted from a Kraft recipe that used Velveeta. I’m not a huge fan of Velveeta so I started by shredding up cheese and swapping that for the Velveeta. From there, the recipe evolved into this!
Macaroni & Cheese
Ingredients
- 3 Tbsp butter
- 1/4 cup flour I use whole wheat
- 1 cup milk I use coconut milk
- 1 Tbsp garlic powder we like garlic so you might adjust this
- 8 oz shredded cheese
- 2 cups elbow macaroni
Instructions
- Cook macaroni according to the package.
- Melt butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add garlic powder. Add shredded cheese; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
