Wednesday, January 23, 2013

Old-fashioned Mac and Cheese baked to deliciousness is an All-American Favorite!

Children and adults alike love this classic. Everyone has a recipe and some fancy it up. This is just a plain good old stand by that's creamy and cheesy and oh so good.
8 ounces uncooked elbow macaroni
1 stick butter
1/2 cup all-purpose flour
2-1/2 cups milk
6 ounces Velveeta cheese, cut into small chunks (can also use American)
8 ounces Cheddar cheese, grated and divided (white, sharp, mild – your choice)
1/8 teaspoon nutmeg
1/8 teaspoon cayenne, or to taste
Sea salt and fresh ground pepper, to taste

Preheat the oven to 350 degrees. Cook the macaroni according to package directions and drain well. In a large heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium-low heat, whisking, until thickened, about 2 – 4 minutes. Add the Velveeta and 2/3 of the Cheddar, salt, nutmeg, cayenne, and pepper; whisk until smooth. Stir the cooked macaroni into the cheese sauce. Put into a 2-quart baking dish which you have sprayed with non-stick cooking spray. Bake uncovered for about 20 – 25 minutes until bubbly and lightly golden. Remove from oven and top with remaining Cheddar cheese; place back in the oven for about 5 minutes until cheese melts. Allow to stand for 10 minutes before serving. NOTE: if you prefer a creamier sauce, add more milk, and if you want a stiffer version, add more flour.


Emily said...

This looks soooo good! I can't wait to try this recipe!

Acf57 said...

Made this for dinner last night. It was wonderful. My new go to Mac and cheese. Thanks!

s.eloise.m said...

How many does this recipe serve?

Libby Murphy said...

Depends on portion size. I made it in a deep dish 7 x 10 inch casserole dish and it was full. Probably 8 people.