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Mac and Cheese




Source of Recipe


Aunt Saunny

1 lb. elbow macaroni
2 TB butter
2 TB flour
2 cups cold milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar cheese

Cook the macaroni in boiling water for about 8 minutes, until al
dente, (tender but still firm). Drain well and set aside.

In a deep saucepan, melt the butter over medium heat. Add the flour to
make a roux and cook, stirring, to remove any lumps. Pour in the milk
and cook until the mixture is thick and smooth. Season with salt and
pepper. Stir in 2 cups Cheddar cheese and continue to cook until melted.

Add the cooked macaroni and stir. Transfer the mixture to a 2-quart
casserole dish.

Bake in a preheated 350º F., oven for 20 minutes. Remove the casserole
from oven, top with remaining 1/2 cup cheese. Bake for an additional 5
minutes until hot and bubbly.

Yield: 6 to 8 servings.