Nothing says comfort food like homemade macaroni and cheese. It is one of my daughter’s favorites, but we have not had much of it recently because white pasta is just not something we have been eating since my husband was diagnosed with type II diabetes. But, since she is about to head back to college, I decided to make it.
This recipe has always been my favorite, but that might be because it is basically the one I grew up with. It is my mother’s recipe with just a little extra cheese and some dry mustard added in. The recipe calls for medium cheddar cheese, but it you can’t find it you can substitute half mild and half sharp. Hope you enjoy!
Macaroni and Cheese
yeild: 4 entree sized servings
1 8 oz. package macaroni
1/4 cup butter
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
2 cups milk
3 cups (about 12 oz.) medium cheddar cheese, shredded and divided
Cook macaroni according to package directions and set aside. Preheat oven to 375 degrees. Melt butter in a medium saucepan. Remove from heat. Stir in flour, salt, pepper, and mustard. Stir until smooth. Gradually, whisk in milk. Stirring constantly, heat over medium heat until boiling. Reduce heat to low and cook one minute. Remove from heat and stir in two cups of cheese. Stir in macaroni. Pour into a two quart baking dish. Sprinkle top with remaining cheese. Bake 15-20 minutes or until the cheese on top is golden brown and the casserole is bubbly.
This recipe was shared on Foodie Friends Friday