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Caitlin Melvin | Caitlinalisonmelvin@gmail.com | Toronto, Ontario

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HOMEMADE MAC AND CHEESE | cooking

January 31, 2018

 

I haven't posted a cooking post in a while...because I haven't had time to cook anything elaborate lately, lol. But on Friday I had two of my blogger friends, Blair and Hanifa and my cousin over for a small dinner party and I had a great time cooking for them. (We polished off 3 bottles of wine!). I'm always up for a challenge, and the challenge that night was no gluten and no dairy. Easy peasy! I made spaghetti squash with tomato sauce and ground turkey (topped with the cheese for the dairy-cool friends)! I didn't blog the recipe because I really wanted to enjoy the experience of cooking for my friends and spending time with them without sticking a camera around the table. But it did remind me that I haven't done one of these in a while!

 

As of February 1st I'll be doing dry February and the Whole30 diet. I know, I'm living on the edge. I thought it would be fun to try and all the recipes look so delicious. It's for sure not going to be easy...especially adjusting to no carbs and no dairy. But I'm sure I'll survive. Since I had a little extra time on Sunday I decided to make mac and cheese from scratch. I made a simple recipe for camping in the summer, but I haven't made actual mac and cheese. It's such a good comfort meal and there's so many variations. It's the most carb-iest dairy-est meal I could think of lol to really let me celebrate the end of eating whatever I want!

 

I wanted to share my recipe with you guys as well! It follows after the photos!

 

 

 

 

 

 

What you need

 

Pasta (I actaully didn't use macaroni)

4 tbsp of butter

1/3 cup of flour

4 cups of milk

4 cups of cheese (you choice)

Panko crumbs

 

Directions:

 

Bring water to boil and follow the directions on the package of pasta. While the pasta is cooking, heat the oven to 400.

Turn another burning onto medium and in a large sauce pan start melting the butter. Once the butter is melted add in the flour and stir for 1 minute until it starts to blend with the butter. Add in the milk and using a whisk, stir the mixture until there are no lumps. Start adding in the cheese and stir it until it's melted. It will have a smooth creamy consistency.

 

Drain the pasta and add it to the sauce until the pasta is saturated in the sauce and then pour it into a casserole dish. Sprinkle panko crumbs (or cracker crumbs, croutons etc.) on top and bake for 20 mins!

 

*add pepper and salt to taste

 

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Caitlin Melvin lives in Toronto with her boyfriend Bryon and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences