Cheesy goodness, made from scratch

So many people rely on packaged foods that some children have never had real, honest-to-goodness macaroni and cheese. Once you learn to make this dish from scratch, eating powdered, orangey cheese powder will never again be an option.

I had never eaten macaroni and cheese from a box until I went to college. Same for canned spaghetti sauce and corn dogs. My mother was a “from scratch” person and did not include pre-packaged or mix items in our pantry or fridge. Today, she will use canned spaghetti sauce, but she still shuns macaroni and cheese from a box.

And here’s why: Making your own tastes better. Powdered cheese mix is not cheese. Making food for your family gives you a sense of pride and accomplishment.

Don’t get me wrong; macaroni and cheese is not health food. Eat it in moderation. You can use reduced fat milk in the sauce. But do take the time to try this recipe; it is better than anything you will ever get out of a box.

Homemade macaroni and cheese

1 cup uncooked macaroni noodles
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 ½ cups milk
1 cup grated Cheddar cheese; reserve about ¼ cup to sprinkle on top
6-8 saltine crackers, crushed

Cook the macaroni noodles in boiling, salted water for about 7-8 minutes. Drain and place in a greased 2-quart casserole dish. In a sauce pan, over medium heat, melt the butter or margarine. Add the flour and blend thoroughly. Cook 1-2 minutes. Using a whisk, add about half the milk. Blend thoroughly; as the mixture thickens, add the remaining milk. Cook 2-3 minutes. Add ¾ cup cheese; stir until melted completely. Pour the cheese sauce over the macaroni noodles, then stir to combine. Top with the reserved cheese and crushed crackers. Bake in a 350 degree over until top is browned and bubbly; about 20 minutes. Serves 6.