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
- 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)
- 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! 🙂