Mom's Creamy Macaroni and Cheese

It's a busy week for most people, and that includes us right now. Chris has been doing research for a paper and presentation he has to do to finish up a graduate course, and I'm doing my best to finish up the holiday "stuff" that needs doing. Dinners have been either quick, easy, purchased elsewhere, or a mix of all three. It's also a stressful time, however, and that means we're both yearning for good comfort food loaded with carbs. That brings us to tonight's meal - my mom's homemade macaroni and cheese. Comfort food is the "it" thing these days, with upscale restaurants serving their own versions of pot pie, meat loaf, and even casseroles, and there are plenty of schmancy mac-n-cheese recipes out there, but nothing compares to this one, which produces a very creamy, very satisfying, very comforting meal or side. Thanks, Mom!

1/2 stick butter or margarine
1/4 cup flour
salt and pepper to taste
2 cups milk
8 oz. Velveeta, cut into cubes
6-8 slices American cheese
1/2 lb. pasta (a shape that would hold the cheese sauce well, like elbows or shells)

Preheat oven to 375. Boil water for pasta and cook pasta according to package directions; drain and pour into 1 1/2 quart oval oven-proof casserole dish. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth. Add salt and pepper to taste (about 1/2 teaspoon each). Add milk and Velveeta. Cook over medium heat, stirring until cheese is melted and you have a somewhat thick cheese sauce. Pour sauce over pasta and mix together. Place slices of American cheese on top in one layer. Bake at 375 for about 25 minutes.

1 comment:

Anonymous said...

This recipe is down-home food the easy way and is so good on a cold winter day.