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
- Quick Glance
- 20 M
- 1 H
- Serves 4 to 6
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.
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.
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.
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.
Recipe Testers' Reviews
This is a great standard mac and cheese recipe. It’d be wonderful for those who don’t know how to make homemade and need a little guidance, because if you follow the directions, you’ll end up with a wonderful, no-fail mac and cheese. This is pretty much the way we make ours, although we vary the cheese we use. We used sharp Cheddar this time, as the directions state. It’s actually also very good with Velveeta, although I’ve never tried crushed saltines instead of bread crumbs. I do love it with tomato slices on top, but since we can’t get good tomatoes now, we didn’t do that. It might serve four or more as a side dish, but we ate it as our main course, so it was about the right amount for two, maybe three, if you’re not real hungry.