Recipe – Favorite Baked Macaroni and Cheese

Well, I apologize if your one word for the New Year is ‘HEALTHY’ because this recipe is going to cause a conflict of interest in that endeavor.

I have shared about the hubs’ passion for homemade mac and cheese a couple of times before.  His mom made it from scratch when he was growing up so I knew that if our marriage was going to last that I would be wise to learn the art of making this dish myself.

If you have ever made a boxed macaroni and cheese, you will find that this recipe is a bit more labor intensive, but the flavor and payoff and the letting out of your pants will be worth it.

Favorite Homemade Macaroni and Cheese

Ingredients –

• 8 oz package elbow noodles
• 1/4 cup butter
• 3 T flour
• 1/8 tsp dry mustard
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 cups milk
• 2 cups (plus extra) shredded cheddar cheese (for optimum taste, I buy the blocks of cheese and freshly shred it myself – makes a BIG difference)

Directions –

• Cook pasta for 9 minutes.  Drain, cover, and set aside.
• In medium saucepan, melt butter.  Blend in flour, mustard, salt, and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
• Gradually mix in cheese.  Stir over low heat until cheese is melted.
• Add pasta; mix together lightly.  Pour into a 2-quart casserole.
• Sprinkle top with more shredded cheddar.
• Bake at 350 degrees for 25 minutes (we like to bake it until the top browns nicely).

Winter comfort food at its best.

Happy Homemade Mac and Cheese-ing! 🙂