Macaroni and cheese. People tend to have very definite opinions about it. Stove top or baked. Kraft or homemade. Cheddar on top or no. Plain, good home cookin’ or fancy schmancy gourmet fare.
Macaroni and cheese pretty much always makes it to the holiday table. I know some people in different areas of the country (and around the world) would eschew this tradition, but there it is. It’s comfort fare at both Thanksgiving and Christmas.
This past Thanksgiving, when Muffin sat down to eat Thursday, Friday, and Saturday, he demanded extra helpings of macaroni and cheese. The macaroni and cheese I grew up eating. My mom’s macaroni and cheese (no neon powders need apply). This macaroni and cheese.
Mom’s Macaroni and Cheese
1 2/3 cups (8 ounces) small elbow macaroni, cooked and drained
1 cup milk
2-3 Tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Velveeta, cubed
1-2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Grease a 2-quart dish. Combine milk and flour in a medium saucepan over medium heat. Whisk to avoid lumps. Continue whisking until thickened. Add Velveeta in 3-4 batches and whisk after each batch to melt. Pour macaroni into the 2-quart dish. Pour cheese sauce over macaroni and stir to coat evenly. Cover with shredded cheese. Bake 20-25 minutes or until cheese is melted and light brown.
That’s it. Easy and cheesy!
This recipe is completely Muffin Approved!