When my children were little, I found a recipe for macaroni and cheese on the back of the Creamettes box. This was the recipe I made for years and years. I recently made it again instead of the recipe I’ve made for the last 10 years (Judy’s Creamy and Delicious Macaroni and Cheese), and I discovered that I may like it more because it seems a little less rich. It’s basically the same as my current recipe except that it has much less cheese.
- 2 cups elbows (I like Creamettes) (about 1/2 of 1 lb. box)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon kosher salt
- scant 1/2 teaspoon black pepper
- 10 oz. Boars Head or Whole Foods Brand yellow American cheese
- 2 1/2 cups whole organic milk
Melt butter in saucepan. Add flour, salt, and pepper. Whisk over medium heat for about 2 minutes. Add milk gradually. Whisk over medium heat for about 10 minutes till starts to thicken a little, but not too much. Add in the cheese.
Cook pasta in boiling water till just cooked- not overcooked. Drain in colander. Butter a casserole dish. Pour sauce into casserole. Pour the macaroni noodles in and mix together till noodles are evenly coated with the sauce.
Cook at 375 degrees for about an hour till the cheese starts to rise to top and brown and the edges start to get brown and crusty looking.
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