Listen, sometimes you’re popping Midol and craving comfort food so you look up the recipe for Luby’s Mac & Cheese. And then your husband wants Cracker Barrel’s Hashbrown Casserole so you look up a copycat recipe for that. And then The Pioneer Woman’s Salisbury Steak happens too. Oops?
Last year Houstonia Magazine did a comfort foods issue and Luby’s shared their Macaroni and Cheese recipe. I’m including it here so I won’t lose it, because it was spot on and I’ve got to eat it again.
Luby’s Macaroni and Cheese
2 cups dry elbow macaroni
4 tablespoons nonfat dry milk
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 ¼ cups boiling water
3 cups shredded cheese (I used Cheddar & Monterey Jack.)
¼ teaspoon salt
- Preheat oven to 350 F.
- Cook macaroni 1 to 2 minutes longer than package directions so pasta is soft but not mushy. Drain.
- In a large mixing bowl, combine dry milk, flour, and butter. Whisking constantly, gradually add in boiling water.
- Add 1 cup of cheese and continue whisking until smooth and creamy, about 2-3 minutes.
- Fold in macaroni, 1 more cup of cheese and salt.
- Transfer to a lightly greased 11×7 inch casserole dish and cover with foil.
- Bake 25-30 minutes or until sauce in center of casserole is thick and creamy.
- Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top. Return to oven until cheese melts.
Sometimes you just have to starch out, y’all. And gooey cheese is delicious. But why stop there when you could follow it up with a yellow cake with chocolate frosting?
I made a “Perfect Size” cake from Duncan Hines in my toaster oven. It’s 6″ so big enough to serve its purpose, but small enough to not have me eating cake every day for a week. It was super easy, comes with its own tiny pan, and turned out really light and fluffy. (If you’re more in a chocolate chip cookie mood, I’ve got my two cookie recipe right here. Toaster oven optional, but welcome!)