I grew up in the south. Macaroni and cheese is an institution down there. My husband, who is from the Mid West really doesn’t understand this.
This is a solid Mac and cheese recipe. It provides a good basis for the dish.
The cheese sauce is super thick and very cheesy. There is a lot of cheese.
I was surprised that the recipe didn’t call for buttered crumbs over top. I think this would have elevated the recipe a bit.
There are so many possibilities to adjust this dish to make it special. There are so many different spices that could be added to enhance the cheese flavor.
I served the dish as an entree. It is basic enough to be a good side dish too.
If you are looking for some comfort food - you will enjoy this recipe!
BAKED MACARONI AND CHEESE
8 Ounces Macaroni Noodles
1 Tablespoon Salt
3 Quarts Boiling Water
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 Teaspoon Salt
1/2 Pound Sharp Cheese, Grated
Add salt to boiling water and drop in macaroni. Cook until tender. Drain. Run hot water over noodles rinse well. Melt butter and blend in flour. Add milk gradually, stirring until sauce is thick. Add salt and cheese. Stir until cheese is melted. Arrange hot macaroni and cheese sauce in layers in a buttered casserole. Bake in a 400 degree oven for 15 minutes.
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