Homemade Baked Macaroni and Cheese

Homemade Baked Macaroni and Cheese
Simple cheesy goodness...a true comfort food. This is the Macaroni and Cheese recipe that I grew up with. It's very easy to make, very tasty, and far better than the kind out of the box. I believe my mother may have gotten the recipe from one of her old Betty Crocker cookbooks. I like the recipe because it's so classic and so simple. Today, it's still a family favorite that we enjoy at least two or three times a month. It makes a great side dish, especially for fried chicken, chops, meatloaf, or my favorite...salmon patties.

Ingredients of Homemade Baked Macaroni and Cheese
* 2 cups elbow macaroni, uncooked
* 1/2 cup butter (1-stick)
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dry mustard
* 1/8 teaspoon cayenne pepper, or to taste (optional)
* 1/4 teaspoon Worcestershire sauce
* 2 cups milk
* 2 cups sharp cheddar cheese (8-ounces), grated

Preparation of Homemade Baked Macaroni and Cheese
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.

While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted.

Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving.

Makes 6 to 8 servings.

Cuisine: American
Main Ingredient: Pasta

Category: Fall Season Food