Not-Your-Mama’s Mac and Cheese

mac and cheese

Who doesn’t love mac and cheese? I don’t think I know anyone who doesn’t. I do know, though, that everyone has a preferred recipe. I think we are all mac and cheese snobs on some level. At least that would explain the gazillion versions of mac and cheese there are to be found.

When I was growing up, my mom had a quick version – macaroni, cream of mushroom soup, and American cheese slices. Definitely not gourmet, but still tasty. (That was my go-to quicky while raising my little people as well.) Occasionally we were treated to the mac and cheese from the blue box. I swore I could have lived on just that. But alas, I have evolved. I now prefer the homemade, baked-in-the-oven varieties.

I have been know to be a little competitive from time to time …… (understatement) …… so I had to put my version of mac and cheese out there. I don’t know that it will win any contest – I do know that it is my favorite version to date. (and I have eaten A LOT of mac and cheese). This concoction is a happy accident resulting from another one of my ‘what-do-I-have-to-throw-together’ dishes. Since we adore cheese, we usually have a wide selection of cheeses. In fact, we have a drawer in the fridge just for cheese. So on this particular day, while my husband grilled some burgers, I set to creating this mac and cheese that I now declare is the best I’ve had. Happy ending.

mac and cheese
Not-Your-Mama's Mac and Cheese
Print Recipe
A twist on the traditional - creamy goodness with an edge.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
mac and cheese
Not-Your-Mama's Mac and Cheese
Print Recipe
A twist on the traditional - creamy goodness with an edge.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Cook the macaroni in boiling water about 6-8 minutes - a few minutes shy of al dente.
  2. Drain macaroni.
  3. In separate saucepan, melt butter and whisk in flour.
  4. Whisk in and milk and cream and continue to heat.
  5. Add cheese, turmeric and salt and pepper.
  6. Stir until cheeses are melted and sauce is creamy.
  7. Coat a 3-quart casserole with butter or cooking spray.
  8. Combine macaroni and sauce
  9. Pour into casserole.
  10. Spread crushed croutons on top.
  11. Bake at 350 for about 30 minutes.
    mac and cheese
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2 Comments

  1. Karen

    Since so many people are calorie counting, what would be the approximate count on a serving of this recipe? I am guess 300 minimum.

    Reply
    1. Trish Jackson (Post author)

      Karen, good question. Using the ingredients that I did (whole wheat macaroni, whole milk) and assuming 8 servings per recipe, each serving is close to 430 calories. Using 2% or low-fat milk and low-fat cheese will change that.

      Reply

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