Mom’s Macaroni and Cheese

mom's macaroni and cheese

Mom’s Macaroni and Cheese

I grew up eating my mom’s macaroni and cheese. I did develop a fondness for the blue box variety when I was in high school but once I had kids, I went back to this one. It’s easy and delicious.  Leave out the onions if you have a child that doesn’t like them, like I did.

My mom would often add sliced tomatoes to the top of this before baking. I was never a big fan of the cooked tomatoes so I usually serve sliced tomatoes on the side.

Mom's Macaroni and Cheese

  • 8 oz macaroni (elbow or small shells or whatever you like)
  • 1/2 cup onion, minced (optional)
  • 4 Tbs butter
  • 1/4 cup flour
  • 1 1/2 tsp dry mustard
  • 2 1/2 cup milk
  • 12 oz Cheddar cheese, shredded (about 3 cups) (divided)
  • 1/4 tsp Pepper
  • 1/8 tsp cayenne
  • 2 Tbs bread crumbs
  • 1/2 tsp paprika
  • Sliced tomato (optional)

Boil the macaroni according to package directions. Drain.

Sauté onion in butter until soft, about 5 minutes. Stir in flour and mustard and cook 2 minutes. Slowly whisk in milk. (Easier to do if you heat the milk first.) Cook until thick and bubbly. Do not boil though.

Turn down the heat and add 2 cups of cheese by the handful, stirring until melted. Stir in peppers. Mix with pasta.

Pour into a buttered 9x9 baking dish. Toss the remaining cup of cheese with bread crumbs and sprinkle over the top, then sprinkle with a dusting of paprika. If desired, top with sliced tomato. Broil till lightly browned.

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