My Mom's Best Mac and Cheese
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 236.59 ml uncooked macaroni
- 44.37 ml plain flour
- 44.37 ml butter
- 2.46 ml salt
- 29.58 ml dried onion flakes
- 141.74 g can evaporated milk
- 141.74 g water
- 177.44 ml whole milk or 177.44 ml low-fat milk
- 354.88-473.18 ml shredded sharp cheddar cheese, divided
directions
- Preheat oven to 350 degrees.
- Boil and drain macaroni per package instructions.
- Meanwhile, melt butter in medium saucepan. Add flour and salt. Cook just until mixture is lightly golden brown. Stir in dried onion (add more or less to your taste).
- Combine evaporated milk, water and milk in a measuring cup. You should have 2 cups of milk mixture. Stir into flour mixture to thicken, slow enough to avoid making lumps.
- Heat mixture not quite to boiling.
- Add 1 cup cheddar and stir until cheese is melted.
- Cook sauce until slightly thickened (similar consistency to gravy).
- Stir in cooked macaroni.
- Pour into greased 8 or 9-inch baking dish.
- Sprinkle with desired amount cheese.
- Bake for approximately 30 minutes until it's lightly browned and bubbly.
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