Tuesday, December 15, 2009

"Almost" Luby's Mac & Cheese

The perfect comfort food for winter time! Loved by adults and kiddoes alike. Serve with steak or grilled chicken instead of mashed potatoes. Or just have it alone with some vegetables and bread for dinner. Warning: this is NOT a healthy recipe (although it is not nearly as bad for you as the steakhouse mac & cheese varieties we love so much).


Recipe Notes
Amazingly enough, tt can be difficult to find shredded American cheese these days - Randall's doesn't even carry it any more! The closest I've been able to find is a Kraft Classic Melts variety, which is an American and cheddar cheese blend. I have found it at Rice Epicurean. For me, that works just fine.

  • 2 c. dry elbow macaroni
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1-1/2 c. milk (I used skim, 2% probably works the very best)
  • 3 c. grated American cheese, divided
  • 1/4 tsp. salt


1. Cook macaroni according to package directions. Drain and set aside. Preheat oven to 350 degrees.

2. In a large sauce pan, melt butter and whisk in flour. As the butter is melting, I like to add a couple of tbsp. of milk so that the butter and flour don't scorch.

3. Gradually add milk, whisking well to combine.

4. Add 1-1/2 c. shredded cheese and mix until melted and creamy.

5. Stir in macaroni, salt, and 1 c. cheese (only 1/2 c. shredded cheese will be left to use).

6. Turn into a lightly greased 2 quart baking dish (8x8 or 9x9). Cover with foil.

7. Bake for 25 minutes. Remove foil and sprinkle top with remaining 1/2 c. cheese. Continue baking for one minute or until remaining cheese melts.

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