Monday, November 23, 2009
Mom's Mac & Cheese
Posted by: Maggie
My lovely Mom's Macaroni and Cheese recipe was a favorite of Annie and I growing up, and still is to this day. Annie was particularly fond of it, and asked for it for nearly every birthday dinner until she was probably about 16. If we were at a restaurant she mixed things up a bit and got mozzarella sticks. How she emerged from adolescence skinny is a medical and scientific marvel.
Once you try this recipe you'll never want the boxed stuff again. I cut the recipe in half since it was just for me. I've posted the original recipe below, that could probably serve 2-3 as a main dish, and 5-6 as a side. There should have been a side of broccoli with this, but due to a freak broccoli-steam-bag explosion there are green beans instead. They're really just there to look pretty. Let's face it - this is not a healthy meal and veggies will not change that.
You will need:
1 1/2 c uncooked elbow macaroni
1/4 salted butter
1 small onion, chopped (I used yellow)
1/2 t salt (preferably out of a cat shaker with a lazy eye, like mine)
1/4 t pepper
1/4 cup flour
1 3/4 c milk (funny story: I googled 1 3/4 divided by 2 mid-cooking. Thanks for the edumacation OTHS math department. I'll go ahead and tell you that it's 3/4 c plus 2 tablespoons so you never have to google such a shameful thing yourself)
2 c shredded cheddar cheese
Preheat oven to 375 degrees. Cook macaroni per directions on box. Melt butter in pan, and saute onion with salt and pepper. Blend in flour, and cook over low heat until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, reduce heat and cook until mixture is slightly thickened. Add cheese, remove from heat and stir until cheese is melted. Mix cheese sauce and macaroni together, and bake in ungreased 1 1/2 quart casserole dish at 375 degrees for 30 minutes.