Today's Blogging A to Z Challenge, with my theme of "A Few of My Favorite Things", is all about the letter "H".
Things that are homemade are just...awesome. Homemade quilts, afghans, sock monkeys, clothing jewelry, and more. Oh, and can't forget about food. I love homemade pies, cakes, cookies, other desserts, main dishes, side dishes and etc. One of my most favorite homemade food is Mac & Cheese!
This is a recipe my mother-in-law, Judy makes, and it is delicious. I have made this a few time and here is what it looked like right out of the oven.
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.