I was lucky enough to have an amazing mom. She was famous for making delicious lasagna, meatballs, pork and sauerkraut, pineapple upside down cake and macaroni and cheese. Well, maybe not famous, but in my eyes she was.
I am sharing her macaroni and cheese with you today. It may not be glamorous or gourmet, but it was what I grew up with and whenever I make it, I think of her.
1 lb elbow macaroni
3 TBSP butter
3 TBSP flour
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 block of cheddar cheese, cubed
Mom always used Cracker Barrel extra sharp white cheddar in the red package, so, use that, it is the best!
Cook the macaroni according to package direction. Rinse in cold water to stop cooking.
Meanwhile, in a medium saucepan on medium high heat; melt the butter. When the butter is melted, whisk in the flour to make a rue . Slowly whisk in the milk. Add the dry mustard, salt and pepper. While stirring, drop in the cubed pieces of cheese, and continue stirring until all of the cheese is melted. Add the cooked macaroni to the cheese mixture and mix until thoroughly combined, getting all of the cheesy goodness into the macaroni. Pour the mixture into a greased 9x12x3 pan. Bake in a 375 degree oven for 30 minutes or until golden brown.
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