Traditional Macaroni & Cheese Casserole
September 22, 2001 Lynn R. - Home Cook
About
This excellent “comfort food” recipe has been a family favourite for many years. The older the cheese, the better!
Ingredients
| Uncooked elbow macaroni | 2 1/2 cups | |
| Butter | 1/4 cup | |
| Flour | 1/4 cup | |
| Salt | 1 tsp | |
| Dry mustard | 1/2 to 1 tsp | |
| Pepper | dash | |
| Milk | 2 1/4 cups | |
| Grated sharp cheddar cheese | 2 cups | |
| Bread | 1 slice |
Directions
- Cook macaroni until done (about 10 minutes in 3 quarts boiling water). You can add a teaspoon of salt to the cooking water if desired, but it’s not really necessary.
- To make the sauce, melt butter in a pot; remove from heat and stir in flour, salt and pepper.
- Put back on medium heat and gradually add milk, stirring constantly until boiling. You can preheat the milk in the microwave to speed up the heating process if desired.
- Add 1 1/2 cups of the cheese and stir until melted. Mix sauce with noodles and pour into a well greased 2 quart casserole.
- Put bread and remaining cheese into food processor and process until well mixed. Sprinkle on top of casserole. You can split the topping into two layers putting sliced tomatoes in between if desired.
Traditional Macaroni and Cheese Casserole from the kitchen of Lynn R.
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