Tuesday, July 12, 2016

Baked Macaroni & Cheese

Since so many asked for my made from scratch Mac and Cheese recipe yesterday, here it is.

It's actually the recipe off the back of a box of Mueller's elbow macaroni from back in the early 1980's.  That's when I married and we set up housekeeping.

It's a simple little recipe.  The recipe can be doubled to feed a large gathering or a couple of teenagers. lolz
I modified the recipe a few years back to use only half the amount of dry mustard called for in the recipe.  We like it better that way.
I also don't do a crumb or cracker topping anymore.  It doesn't need it really. ;-)



Baked Macaroni and Cheese

Ingredients
2 TB Margarine(I use butter)
1/4 Cup Flour
1 tsp Salt
1/2 tsp Dry Mustard
1/4 tsp Pepper
2 and 1/2 Cup Milk
2 Cups Grated Cheese
8 Ounce Elbow Macaroni
1/4 Cup Bread Crumbs(can substitute Ritz crackers or use nothing like I do)

Boil macaroni in pot of salted water for 6 minutes.  Drain and put aside.

Melt margarine over low heat in large pot.
Stir in flour, salt, mustard, pepper until smooth and flour has "cooked"(about 2 minutes).

Remove from heat and stir in milk.
Stir constantly while cooking over medium heat 10 minutes until thickened.

Remove from heat and stir in 1 and 1/2 cup grated cheese until melted.

Turn macaroni into greased 2 quart casserole.  Pour cheese mixture over macaroni.  Mix.

Sprinkle remaining cheese and bread crumbs(or crackers or nothing)over top.
Bake 375 Degrees Fahrenheit for 25 minutes.

Enjoy.

Sluggy

8 comments:

  1. I pretty much make mine the same way but no crumbs on top. I love mac/cheese but it so fattening I rarely make it. The last time I had one small container to freeze and savored it in the freezer for at least a month. Sometimes I add different cheeses- depends on what I have. I made a big pot of red and black beans this morning UGH- I'm trying to eat healthy and lose some weight- no meat at all. At least they smell good.

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    1. I love mac n cheese. There has been a box of Kraft's here for a month. I want it but don't need it. Maybe it is time to make some from scratch.

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  2. OOH!!! I'm going to have try that! Thanks!

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  3. Ha! That's also my recipe, the back of the box of Mueller's. Thanks for posting

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  4. Thank you and could you please specify what type of grated cheese?

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    1. I do cheddar, the sharper the better as that is what we like. You could do whatever you like or a mixture of different cheeses to add depth to the flavor. I've done cheddar and swiss before, or do cheddar and pepper jack(hot sauce optional)if you like a Latino flair.

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