Baked Mac and Cheese

Most everyone loves mac and cheese, but not everyone realizes how easy it is to bake it up, hot and fresh! My sweet mother-in-law taught me how to make this and I am eternally grateful.

The following is her recipe, tweaked a little over the years to the tastes of my fellas.

Baked Mac and Cheese

Pan - this recipe is for either a large baking dish or 2 smaller ones. I like to make it in 2 pans ... I do not bake the second one, but wrap well and freeze it for easy dinner side later.

1 box macaroni

1 stick of butter

2 tsp salt

1/2 tsp pepper (I tend to use a little more)

1/2 cup flour

2 cups milk … 1/2 cup at a time 

shredded cheese ... Cheese is to YOUR taste ... sharp cheddar is a great basic, but you can add others. I use 2 cups of sharp cheddar, 2 handfuls of colby jack and 1 handful of mozzarella. You will also need cheese to top in the last 10 minutes of cooking - I use what is left of the colby jack.

Pre-heat oven 350

Spray pan(s) with non-stick spray

  (I like to do this, but I know some folks do not)

par boil macaroni with salt

• in heavy pot, melt butter
• add salt, pepper, flour … STIR!
• add milk, 1/2 cup at a time … keep stirring!
• when slow boil, add cheese a handful at a time ... keep stirring! 
• add splashes of milk if the mixture is becoming too thick

when cheese is melted and mixture is smooth, start gently mixing in macaroni a cup or so at a time until it is all mixed 

Scoop mixture in to pan(s) 

  **at this point, if you are saving a pan for later, wrap it well and put in freezer.

Bake for 20 minutes ... cover top in remaining cheese and bake an additional 10 minutes 

  ** if cooking the frozen one, bake for 40 minutes, then cover with remaining cheese and bake additional 10 minutes

Remove and let set/cool for 5 minutes

Enjoy and bask in the warmth of mac and cheese!