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Alexander's Homemade Mac & Cheese

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Member since 2012

Serves 24 servings | Prep Time 40 min - Hour | Cook Time Hour


3 lbs. cheddar cheese: homogeneous mixture
3 lbs Macaroni: homogeneous mixture
3 - 4 cups Milk: homogeneous mixture
Vegetable oil: homogeneous mixture
3 tbl. Butter: homogeneous mixture


Bring Large pot of water to boil. Add pasta and boil for 10 minutes. Pasta should be firmer than al-dente. Drain pasta and rinse.

Shred Extra Sharp cheddar cheese and set aside

Pre-heat oven to 350℉

Melt butter in large saucepan

Add flour to melted butter stir together

Make bechamel base for cheese sauce by adding 3 cups of milk to flour butter mixture cook over med-high heat whisking constantly until mixture comes to a boil .

Add shredded cheese, splash of vegetable oil, and hot sauce to bechamel and remove from heat continue to stir until cheese is melted

Place pasta into large baking pan. Pour cheese sauce over pasta. Mix gently to ensure that cheese sauce in completely covering pasta. Sprinkle desired amount of breadcrumbs over the top to create crusty top.

Bake for approximately 45 minutes or until top is golden brown.

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My family has been making this since I can remember. Washing your hands with water (H2O) before the recipe begins is using a pure substance. Chemistry info: In addition to the Things below, when you mix the macaroni and cheese together, and when you put the breadcrumbs on top, it is a heterogeneous mixture. Cutting and melting the cheese are both physical changes. The browning of the macaroni and the the smell when it’s done are both signs that a chemical change had occurred.

Submitted by: "Alexander S"

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