Creamy Macaroni and Cheese
This recipe has been adapted from a Betty Crocker cookbook from the 1950’s. This is my favorite go to comfort food!
Old Fashioned Creamy Macaroni and Cheese
8 ounces elbow macaroni
2 cups cubed cheddar cheese
1 cup cubed Jack cheese
2 cups creamy white sauce
Heat oven to 375. Place a third of the cooked macaroni in un-greased casserole dish add a third of the cheese then pour a third of the white sauce over the cheese, repeat two more times. Bake 45 minutes.
Creamy White Sauce makes 2 cups:
4 Tbl margarine
4 Tbl flour
1 tsp. salt
½ tsp. pepper
2 cups milk
Melt butter in saucepan over low heat. Blend in flour salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Take off heat and stir in milk. Return to heat and stir constantly until boiling. Boil and continually stir for 1 minute.
Some tweaks I have tried at different times that turned out yummy:
Pepper Jack cheese
Smoked paprika on top
You can also make it extra creamy by adding an additional cup of white sauce.
The original recipe calls for you to melt the cheese with the white sauce but I have never tried that as I am not a big fan of super creamy macaroni and cheese. I like mine with gooey with strings of cheese.
How do you make your homemade macaroni and cheese? If you try this recipe please let what you think. Enjoy!