Mom's Macaroni and Cheese Recipe
- 1-1/2 cups uncooked elbow macaroni
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups milk
- 1 cup (4 ounces) shredded cheddar cheese
- 2 ounces process cheese (Velveeta), cubed
- 2 tablespoons dry bread crumbs
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
- Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Mom's Macaroni and Cheese
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"what I liked about it was the ease of making it. and it was a hit with my husband."
"This has been one of my favorite mac and cheese recipes, and there are times I just crave it! The one thing my family likes is to brown a pound of sausage and add to this before baking. A great side dish is some applesauce. :-)"
"Excellent easy to make. Husband likes it! I used whole wheat pasta instead."
"Terrific! Classic comfort food. Not pretentious. At least double the amount of buttered bread crumbs (1 leftover hot dog bun pulsed in the food processor does the trick) and choose a deep cooking vessel for all the cheesy, noodly goodness. I use a small enameled dutch oven (double purposed for the cooking of the cheese sauce). When used as a main dish with sausage or meatballs on the side, 1 batch serves my growing family of 4 and leaves a bit leftover for lunch."
"I really liked this recipe. I've been looking for a good one also, and this one fits the bill."