"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mac and Cheese Recipe

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This recipe for Mac and Cheese, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
10 cups elbow macaroni
1 cup butter
1 cup all-purpose flour
2 teaspoons salt

16 cups milk
4 pounds shredded Cheddar cheese
1 cup butter, melted
4 sleeves buttery round crackers, crushed

Directions:
Directions:
Preheat the oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.

Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.

Bake in preheated oven until golden brown on top, about 45 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
The recipe calls for crushed crackers, but veritably any crumbs will do; panko, old bread crumbs, heck even crushed doritos.

 

 

 

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