Macaroni and Cheese

~jb4~'s Note:

This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 16 ounces elbow macaroni (cooked)
• ½ cup butter
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup flour
• 3 ½ cups milk
• 1 lb cheese , cut into cubes (I use Velveeta for creamier mac and cheese)
• breadcrumbs

Directions:

1. Preheat oven to 350 degrees.
2. In a pan cook butter, salt, pepper and flour and stir until smooth.
3. Remove from heat add milk, return to heat and bring to a boil.
4. Boil 1 minute.
5. Remove from heat and add cheese, stir until melted.
6. Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Reviews

[Chadley25]

I made some minor changes, but the white sauce is the key to this recipe, and I left it unchanged. I used shells rather than elbows, and chose a blend of smoked fontina, white Vermont cheddar, mozzarella and parmigiano reggiano for the cheeses. Outstanding recipe!

[J e l i s a]

Thanks so much for posting this JB! I followed the recipe exactly as posted, it was EXCELLENT! Just what I was looking for, nice and creamy and NOT greasy like the usual cheddar recipes. The Velveeta made a huge difference, and the white sauce too.

[Chef Doozer]

I made this the night before for a party the next afternoon. That was a mistake. It was really dried out when I went to bake it (I had not baked it the night before). It looked SO good right after I made it so I'm sure it's wonderful. Just FYI--don't make ahead of time. :) I will try it again and we'll eat it right away.