I lost my mac and cheese recipe! Help!

[dealic]

Hello!

I promised my husband I would make him a baked macaroni and cheese tomorrow. So tonight I checked my online recipe collection, only to discover that this was one I lost when my ex's server was hacked! (He hosts my website).

So I tried to look for another one and I can't find any like it. Most involve ingredients I know mine didn't and I don't have or want to use. I think I almost remember enough to make it from memory but not quite.

Anyone have any advice?

This is what I remember:

Macaroni noodles (obviously)
Butter and flour to make a roux
Salt and pepper
Milk
Sour cream
Cheese, grated

You made the noodles. Made the roux. Added the milk and sour cream. Then you layered noodles and cheese and poured the sauce over it. I always added cheese to the top as I don't like crumbs on it.

I don't remember any of the amounts however, except I use 1 box of whole wheat noodles and it called for something like 1 8 oz stick of cheese and I always had to figure out what that meant. I think it was 1 cup of sour cream and 1.5 cups of milk, but I have no idea how to know how much milk and butter to balance that or if I am even right.

I am also not opposed to a different recipe, but I can't seem to find any without fancy mustard or spices. We are poor and I bought the ingredients I remembered needing. I can't buy spices or anything to add to it. I just want plain macaroni and cheese.

Thank you to anyone who can help me save dinner.

[StephandOwen]

The recipe I use is a box of elbows, 1 stick butter with 1/2 cup of flour to make a roux. Then 2 cups of milk and I think 2 cups cheese (I just add cheese until it looks right... lol). I don't use sour cream in mine though so can't help with that Sorry!

[2xand2y]

I don't know but at one time I was told a tablespoon of flour per tablespoon of butter to make the rue. And a cup of liquid (milk, I'm assuming in this case) per tablespoon of flour. SO if you can remember how much you used of butter, or flour, or milk that would tell you how much to use of the other two. I would probably count the sour cream towards the liquid volume since it gets pretty runny when it is heated.

You remember the amounts for cheese and pasta so you should be good!

If I had to guess I would go with 4T butter, 4T flour, 1.5 C sour cream, and 2.5 C milk., but that is based on another sauce I make for a pound of pasta.

[dealic]

Oh thank you both so much! It sounds like I may not be terribly far off which is giving me a confidence boost to actually do it. I just needed reassurance that I wasn't missing some basic step I think.

[2xand2y]

How did it turn out?

[Drummer's Wife]

Did you find a recipe?

I made this Alton Brown baked mac'n cheese the other night: http://www.foodnetwork.com/recipes/a...ipe/index.html

It doesn't call for sour cream, but I bet you could add it. I don't know how the above recipe tasted b/c I am gluten-free, but my DH and kids ate it up quickly.

[CherryBomb]

This is how I do it-

Melt 1/4 of a cup of butter. Whisk in 1/4 cup flour, 1/2 tsp ground mustard, 1/2 tsp salt and some fresh cracked pepper. Whisk till it's smooth and bubbly, then slowly whisk in 2 cups of milk. Bring it to a soft boil (stirring frequently) and then add in 2 cups of shredded cheddar cheese. Mix with cooked noodles and bake at 375F for 20 minutes.

[CherryBomb]

Oh and if you don't have ground mustard just omit it or use a squirt of prepared mustard

[dealic]

Thanks everyone!

I just made it and we ate it! it was good! I haven't had mac n cheese in so long because cheese is expensive. So it was a real treat and I am glad it worked out well.

[Arduinna]

must have nutmeg IMO LOL

[dealic]

I've seen recipes with that. Why is that? What does it add? I can't imagine it.

[Arduinna]

nutmeg is a traditional spice in gratin dishes in French cooking

[dealic]

Really? I never knew that. I only use it in baking, but I love it there.