I grew up in the south. Macaroni and Cheese is a dish that is served all the time. Sometimes it is a side dish, sometimes a main dish. However it is served, everyone has their own special recipe. Do you make a sauce or sprinkle cheese? Do you season it with just salt and pepper, or add other spices? Do you bake it or cook it on the stove top?
There are so many different ways to make such a simple dish!
This recipe was unique to me. Of all the times (hundreds) I have made macaroni and cheese, I have never made one using a white sauce.
The white sauce is fairly simple to make. I used 1/4 cup butter, melted and then blended with 1/4 cup of flour. Then I whisked in 3 Cups of milk and cooked it until it was slightly thickened. This recipe calls for a little dry mustard added to the white sauce. It is a small amount, so it adds a little flavor without being overly mustard flavored.
I did use about 2 cups of macaroni. I was serving it as the main dish, so I wanted to make sure there was enough.
For the cheese I used an extra sharp cheddar. This is my preferred Mac and cheese cheese. It has a strong flavor which translates to a strong Mac and cheese.
I can not believe how amazing this dish was! It was so creamy and cheesy and absolutely delicious!
I am not sure I will ever go back to the cheese sauce macaroni and cheese method. This was amazing! My husband and daughter said this was probably their favorite recipe I have ever cooked. I think that’s a stretch, but I completely respect their opinion!
MACARONI AND CHEESE AU GRATIN
2 Quarts Water
2 Teaspoons Salt
1 Cup Macaroni
3 Cups Thin White Sauce
1/4 Pound Cheese
Pinch Dry Mustard
1/4 Cup Buttered Crumbs
Bring the water to a boil, add salt. Add macaroni and cook until softened. Drain. Set oven to 400 degrees. Add dry mustard to white sauce. Grate the cheese on wax paper. Grease a casserole dish. Arrange macaroni, white sauce and cheese in layers in casserole dish. Top with crumbs. Bake 15 minutes.
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