So every time I eat Stouffer’s macaroni and cheese–which happens way more than it should when I’m visiting my parents–I always think of little Macaulay Culkin in Home Alone, and then I go through all the funny parts of that darn movie and just kind of laugh to myself.
Anyway, Macaulay and I are both grown up now, and I don’t know about him, but I’ve moved on. To making Stouffer’s macaroni and cheese from scratch!
This Christmas, I asked for lots of grown-up boringness, like vacuums and clocks and stuff–all things that had to be delivered to me later. So, desperate for something for me to open on Christmas morning, my parents bought me some weird stuff, like eye cream and an Alabama SEC Champions shirt (Roll tide woooo!) and Todd Wilburn’s new copycat recipe book. And guess what was in that? The recipe for Stouffer’s macaroni and cheese. Oh yes.
After cracking open a box of Lean Cuisine macaroni and cheese that I found waiting for me in the freezer once I got back from visiting the parents, I decided I had to make my own. I shall suffer no longer, all that. And I did.. make my own, that is. And yes, Virginia, it’s delicious.
There’s something so satisfying about recreating something familiar, even if the effort is totally not.. worth it. That’s the thing here. It tastes just like Stouffer’s, except it takes about an hour and a half longer to make. And a good chance you’ll grate your finger along with all that cheese. Either way, it’s quite tasty, and if you’re craving that black plastic tray but don’t have any hanging out in your freezer, there’s a pretty fair chance you’ll have everything for this recipe just layin’ around. And you could skip the whole freezing and baking thing, which I might do next time.. And yes, you literally make it, freeze it, then reheat it, just like the kind you get at the grocery story for $2.50. But it looked awfully tempting right after pouring the sauce on the noodles.. What self control I have, seriously. So my advice? Just make that baby like regular pasta. And eat.
Oh yeah. Ohh yeah.
Stouffer’s Macaroni and Cheese
2 cups freshly grated cheddar (Apparently the preshredded stuff won’t melt properly)
1 cup milk
5 teaspoons flour
2 teaspoons margarine
a little bit of salt
3/4 cup elbow noodles, uncooked
1. Whisk the flour into the milk and place over medium-low heat.
2. Stir in cheese, margarine, and salt, and stir with a spoon until cheese is melty.
3. Whisk every few minutes for thirty minutes so the sauce ain’t lumpy.
4. When sauce starts thickening, cook your macaroni, about 8 minutes in boiling water.
5. Drain the noodles and then mix sauce and carb. Do what I say and eat right away, or go Todd’s way and freeze and bake, 350º for about 50 minutes.