It’s been rather autumn-like the past couple days, which I love (but also hate because I know that means winter is on its way), because immediately my thoughts turn to comfort food. And I’ve been craving comfort, kinda junky food as of late. Which might explain why I didn’t lose anything at WW this week (didn’t gain either at least). But that’s okay. We ended up going out to Buffalo Wild Wings (I know, I know!) last night, because I told Jay that we were having mac & cheese, and that was it. He quickly agreed. And while I tried for pizza tonight, the bambino insisted we have mac & cheese and stay home.
So after we swung through Buttercrust for more milk, I got to work on some cheesy, creamy, homemade mac & cheese that came very close to Stouffer’s (my favorite frozen version) and was WAY better than the “blue box” stuff (although that has its place in the pantry too).
If I’d had more time, I would’ve tossed it in the oven for awhile. There’s nothing better than burnt-mac-&-cheese-crunchy-bits.
Still, this was good. Really good.
And I have lots of leftovers for the rest of the week’s lunches!
Cook the macaroni in salted water for about 10 minutes. While the pasta cooks, melt the butter in a medium saucepan. Whisk in the flour, pepper and onion powder, and cook for 1-2 minutes. Slowly whisk in the milk, and cook until thickened and bubbly. Add the cheese, and stir until melted. Set aside until the pasta has finished cooking.
Drain the macaroni, and return it to the same pot. Pour the cheese sauce over the pasta and mix it well. Cook for 3-5 minutes over low heat, stirring frequently. Remove from heat and let sit for 10 minutes before serving.