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No Brainer Mac and Cheese


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No Brainer Mac and Cheese


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No Brainer Mac and Cheese

I didn't steal this from Barilla, I just took it and expanded on it and made my own tweaks that allow my family to eat their pasta and veggies at once. It takes the gourmet of oven-baked mac and cheese dishes and puts it on the table in under 30 minutes. * Change up the cheese flavor to include sharp cheeses like blue cheese, fontina, parmesan, etc. For the hot tamale in some of us, try adding chopped chipotle chiles in adobo sauce! Use between 1 and 3 T. chipotle in adobo. Divide the finished product into two dishes. The chipotles get added to one dish and leave the other dish as is for the "kids".


  • Prep Time : 5-10 min
  • Cook Time : 15-20 min
  • Ready Time : 20 min


8 Servings


  • 1/2 cup butter
  • 2 cups onions chopped
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg ground
  • 2 teaspoons salt
  • 6 cups milk
  • 16 ounce elbow macaroni uncooked
  • 3 cups cheddar cheese shredded
  • 4 cups broccoli florets, cooked optional
  • 2-14 oz. cans stewed tomatoes optional
  • 2-4 cups frozen peas thawed, optional
  • 1-3 tablespoon chipotles in adobo adjust for heat preference, optional


Melt butter in a pasta cooking pot. Add onions and saute until golden. Add flour and salt. Cook until flour is slightly brown. Add milk, stirring to thoroughly mix, releasing any lumps with a whisk. Add uncooked elbows. Cover and simmer gently for 8 minutes, stirring occasionally. Remove from heat and add cheese and other optional ingredients if desired. Stir and eat.


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About Tracy Babini


I'm just a cook, yes I'm only a cook. And I learned from recipes in a book.

I love to feed others. More than the food though, I love the talk that comes with the meal. I'm a firm believer in coffee chat. I also hold the self-imposed title of "dinner bomber" which is where I hear that a family needs help with meals and "BOOM", dinner for 6, piping hot, ring the doorbell and let them see me speeding off in a cloud of dust and tire smoke...cackling and hooting.

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