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 9×9 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.