sinful macaroni and cheese
This is another family favorite. It has to be the butter and bouillon! It's not a healthy treat so use wisely and enjoy! P.S. The cheese amount is not precise. When I say "cube," I mean the normal size blocks you buy at the grocery store. You can adjust the amount of cheese to your liking. Also, 4 cubes of bouillon is for the small squares of bouillon. If you buy the bigger sizes, just use two.
prep time
35 Min
cook time
45 Min
method
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yield
Ingredients
- 1 package elbow macaroni, cooked
- 3/4 - cube of sharp cheddar
- 3/4 - cube of mild cheddar
- 3 to 4 tablespoons flour
- 1 stick butter, softened
- 4 - bouillon cubes, chicken or beef
- 1/4 cup dried, minced onions
- 1/4 - cube sharp cheddar
- 1/4 - cube mild cheddar
- 1 to 2 cups milk
- - salt and pepper to taste
How To Make sinful macaroni and cheese
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Step 1Turn the oven on to 350 degrees.
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Step 2Boil macaroni until done. Drain and rinse with hot water for mixing with cheese immediately.
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Step 3Mix the two 3/4 cubes of shredded cheese with the macaroni in a 9x13 pan.
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Step 4In a medium saucepan, melt the butter with the bouillon cubes and onions until smooth.
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Step 5Add the flour, mixing well, into a rue.
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Step 6When the rue is thickened and smooth, add 1 cup milk, mixing while heating until thickened. Add the rue mixture to the macaroni and cheese and mix well.
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Step 7Add additional milk to the mixture, mixing very well - the macaroni and cheese should be nice and moist.
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Step 8Top with the remaining 1/4 blocks of shredded cheese and garnish with salt and pepper to taste.
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Step 9Bake at 350 degrees for 45 minutes to one hour until hot and bubbly throughout with the cheese melted on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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