January 16, 2012

Homemade Macaroni & Cheese

This is a recipe my mother-in-law, Judy makes, and it is delicious.  Today was my first attempt at making Homemade Macaroni & Cheese. 

16 ounces  of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
4 cups (1 pound) shredded sharp Cheddar Cheese

Directions:  Cook pasta according to package directions. Preheat oven to 375 degrees F. In large saucepan, over medium heat - melt margarine, stir in flour, dry mustard and salt.  Gradually sir in milk.  Cook and stir until mixture thickens slightly and bubbles.  Remove from heat and add 2 cups cheese; stir until melted.

In large  bowl, combine sauce with pasta. Spoon into greased 12x 9 inch baking dish. Top with remaining 2 cups cheese.  Bake 40 minutes or until hot and bubbly.  Remove from oven and let stand for 10 minutes.  Make 10-12 servings.

NOTE:  Judy uses evaporated milk diluted with  equal amount water– so 2 ½  cups water 2 ½ cups evaporated milk   She also does not use the dry mustard instead adding about two more tablespoons of butter or margarine.  Judy also uses ¼ Velveeta (about a 2” piece) and 3/4 American cheese (sliced or whatever) about 8 slices  or all American cheese. 

NOTE 2: I used 2% milk, no dry mustard, and four cups of already shredded cheese , and a little extra butter.

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