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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese is from Edwards Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz elbow macaroni (1 ½ cups)​
3 tbsp butter or margarine
2 tbsp all-purpose flour​
½ tsp salt
Dash of pepper​
2 cups milk
1 ¼ cup cubed Velveeta cheese​
2-3 cups shredded sharp cheddar cheese
¾ cup (or more) Colby Jack Cheese, and/or other cheese of choice (swiss, Havarti, etc.)
Directions:
Directions:
1. Cook macaroni according to package directions; drain.
2. For cheese sauce, melt butter or margarine in a saucepan. Stir in flour, salt and pepper. Whisk to combine.
3. Continue whisking over low-medium heat for a few minutes until well combined. The roux should have the consistency of a paste.
4. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more.
5. Add ½ cup Velveeta cheese, ¾ cup sharp cheese and ¾ cup of Colby Jack cheese; stir until melted. (Can add more or less cheese according to preference.)
6. Put ½ of macaroni in casserole dish. Added cubed Velveeta on top of macaroni, then add remaining macaroni.
7. Pour sauce on top and gently mix to distribute sauce evenly, but avoid bringing the cubed cheese up to the top layer.
8. Cover with remaining shredded sharp cheddar cheese, more or less as desired.
9. Bake at 350° for 30 minutes or until bubbly and heated through.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I like to make this dish the day before i plan on serving it and then bake it the next day – it makes a nice slightly crunchy top.

 

 

 

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