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Baked Macaroni and Cheese

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Warm noodles baked in Cheddar cheese and Velveeta conjures up nostalgic memories. There is, perhaps, no recipe that defines classic comfort food better than macaroni and cheese. It's a year-round favorite with kids, and adults are equally enthusiastic about this homemade variety."

List of Ingredients

â—¦ 1 pound elbow macaroni
â—¦ ¼ cup (½ stick) butter
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 teaspoon dry mustard
â—¦ 5 cups milk
â—¦ 2 cups shredded sharp Cheddar cheese (about 8 ounces)
â—¦ ½ pound processed cheese, such as Velveeta, cut into cubes
â—¦ Salt and pepper


Recipe

Preheat the oven to 375° F. Grease a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until done, about 12 minutes. Drain well and transfer to the baking dish.

Melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Slowly stir in the milk and bring to a boil, stirring often to prevent lumps. Reduce the heat to medium and stir in the cheeses until melted. Season to taste with salt and pepper.

Mix the sauce with the macaroni and bake for 30 to 35 minutes, until bubbly and lightly browned on top. Serve hot.


Serves 4 to 6


• Tip:
Velveeta gives this dish a creamy texture and unique flavor. However, you can replace it with more sharp Cheddar cheese (about 2 cups) if you prefer.