Raise your hand if you didn’t glue macaroni to something in elementary school. Yeah, we didn’t think so. There’s something decidedly magical about macaroni in the classroom . . . and the kitchen. Whether the kids are climbing the walls or you’re just in from a night on the town, boxed mac ’n’ cheese is a blessing. But if you want to taste the best homemade macaroni and cheese you’ve ever had, try this ’60s baked cheesy macaroni casserole. Feel free to add tomato slices to the top.
For a milder macaroni and cheese–something of a kitchen time-machine classic–substitute 8 ounces of processed cheese product, such as Velveeta, for the Cheddar cheese and use crushed saltine crackers instead of the bread crumbs.–Rick Rodgers and Heather Maclean
LC Macaroni and Cheese Just Like Mom Used to Make Note
Macaroni and cheese just like Mom used to make. Okay, maybe just pretty darned close. (C’mon, the Velveeta? The crushed saltines?) Regardless, it’s incomparably better than what comes out of a box.
Not-from-a-Box Macaroni and Cheese Recipe
Hands-On Time: 20 minutes | Total Time: 1 hour | Serves 4 to 6
- 4 tablespoons unsalted butter, cold, plus more for the dish
- 8 ounces (2 cups) elbow macaroni (or other short, stubby, twisty pasta)
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 8 ounces (2 cups) shredded sharp Cheddar cheese
- 1/2 teaspoon dry mustard
- Salt and freshly ground pepper
- 1/2 cup fresh bread crumbs
- 1. Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Lightly butter a 1 1/2-quart casserole.
- 2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well.
- 3. Return the pasta pot to the stove over medium-low heat. Add 3 tablespoons of butter and melt. Add the flour and cook, whisking constantly, until smooth. Let bubble for 1 minute, without letting it brown. Whisk in the milk and bring to a simmer. Remove from the heat and immediately toss in the cheese and dry mustard but do not stir. Let stand for a minute or so, then whisk until the cheese is melted. Season with salt and pepper. Dump in the drained pasta and toss with the sauce.
- 4. Transfer the macaroni and cheese to the casserole, sprinkle with the bread crumbs, and dot with the remaining 1 tablespoon butter, cut into small pieces. Bake until bubbly and golden brown, about 25 minutes. Let stand for 5 minutes before scooping it onto plates, making certain to get some of the crunchy crumbs in each spoonful. Serve hot.
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Not-from-a-Box Macaroni and Cheese Recipe © 2012 Rick Rodgers | Heather Maclean. Photo © 2012 Ben Fink. All rights reserved.