Bev’s Macaroni N Cheese (Share Your Mother’s Recipe)
Bev's Macaroni N Cheese (Share Your Mother's Recipe)
Best Mac & Cheese ever. My Grandma loves to severe this at every family get together because it is such a hit. I can't tell you how many times we've eaten it and it never gets old.
Equipment
- Stove
- Casserole Dish
- Strainer
- Measuring Cups
- Pot and Spoon
Ingredients
- 1 cup Elbow Macaroni
- 1 Tbsp Butter
- 8 OZ Shredded Sharp/Extra Sharp Cheddar Cheese
- 2 Cups Milk
- pinch Pepper
- 1 Tbsp Flour
Instructions
- Preheat Oven to 350
- Cook the macaroni until tender (not mushy). 6-7 Minutes
- Drain the Macaroni and set aside.
- Melt the butter in the pot. Add the tablespoon of flour and stir until bubbly and smooth. This is called making rue.
- Slowly stir in the milk a little at a time. Each time you add the milk, bring the mixture almost to a boil. This is what thickens the sauce. As it begins to thicken, add more milk and heat up again. Repeat this process until you have added all of the milk.
- Add approximately ½ or a little more of the cheese to the milk mixture and stir. Keep the heat low so it does not burn.
- Once the cheese is melted, remove from the heat and add the macaroni. Gently stir until all of the macaroni has been mixed into the mixture.
- Grease a 1 ½ quart casserole dish and add put the macaroni mixture into the dish.
- Let the casserole dish with macaroni stand for about 15 minutes to allow the macaroni to absorb the mixture. While it is standing, sprinkle the rest of the shredded cheese over the top of the casserole.
- Bake in the oven at 350 degrees until the top is lightly browned. Don't overcook or it will dry out.
Tried this recipe?Let us know how it was!
