Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Forget the boxed mac and cheese — this recipe uses ingredients you probably already have and is far tastier and more impressive than the blue box. Plus, it makes a lot!
Baked macaroni and cheese
Estimated cost per serving: $1.50
Ingredients:
- 12 ounces cheddar cheese, grated
- 1/2 stick butter + extra to grease a 13x9 baking dish
- 1/4 cup flour
- 2 cups milk
- 1 box macaroni (or other small pasta, we used shells)
- Breadcrumbs (for topping, optional)
Directions:
- Start the pasta water and preheat the oven to 350°.
- In a large skillet over medium heat, melt the butter. Whisk in the flour until combined and brown, making a roux.
- Add the milk, one cup at a time, until combined and lump-free.
- Stir in the cheese, also in two parts, until smooth.
- Drain the pasta. Return it to the cooking pot and stir in the cheese sauce.
- Pour the cheesy pasta into the baking dish and top with breadcrumbs. Bake for 15-20 minutes until the dish is bubbly and the breadcrumb topping is golden.
Serves six
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