Growing up, my Mom created many wonderful recipes in her little kitchen. Her homemade mac and cheese is probably one of my favorite recipes. Every time I make this simple recipe it takes me back to my childhood and essential comfort food. It does not take a lot of effort to make, but make sure that you do not burn the butter and flour mixture. The other trick is to make sure the flour mixture is completely melted in the milk before you add the cheese. If you do not like sharp cheddar you can always used other cheeses like pepper jack; I find they add a unique flavor to this traditional recipe.
Mac & Cheese
- 2 TBS better
- 3 TBS flour
- pinch of salt and pepper
- 2 Cups Milk
- 2 Cups Extra Sharp Cheddar Cheese
- 1 1/2 Cups Elbow Macaroni
Cook the macaroni as directed on the box. Put the Macaroni in a 8x8 oven safe pan. Melt the butter in a saucepan. After the butter is melted add the flour, salt, and pepper a little bit at a time until it makes a paste, use a wire whisk to stir the mixture. Constantly stir the mixture. After it makes a paste slowly pour in the milk. Continue stirring the mixture. Let the mixture come to a slow boil, and all the clumps have melted. When the mixture begins to boil stir in the cheese. Allow the cheese to melt. After the cheese has melted into the milk mixture pour the cheese sauce over the macaroni. Stir the cheese into the macaroni. Top the macaroni and cheese mixture with pepper to taste. Bake at 350 degrees for 30 minutes covered with foil. If it is frozen bake for 1 hour.
