Among the best country cooking recipes, you’ll find at least one for old-fashioned macaroni and cheese. If you need to take a covered dish to take to a family reunion or potluck dinner, go with this recipe.
Family members will love it because it’s so close to Grandma’s and friends will enjoy it because it’s just so dang good. You’ll want to keep making it because it’s cheep and will feed a crowd of people.
32 oz. elbow macaroni
1 C butter
3/4 C flour
1 1/2 teaspoons salt
2 qt. milk
3 lbs. extra sharp cheddar cheese, large grated
1 large sauce pan
1 large mixing bowl
3 (9″ x 13″) baking dishes
*This recipe makes 24-36 servings. Think large pots and containers.
Allow the oven temperature to rise to 350 degrees. Spray a three 9″ x 13″ inch baking pans well with a non stick cooking spray. Cook the macaroni according to the package directions. Drain the macaroni well and rinse under cold water. Pour into a large mixing bowl. Set aside.
Place the butter into a large saucepan over medium heat. Allow the butter to melt completely. Stir the flour and salt into the melted butter until smooth. Stir while slowly adding the milk to the pan. Bring the mixture to a gentle boil.
Stir continuously as you heat the liquid until it’s thick, about 3 minutes. Remove from heat and stir the sauce into the macaroni. Add the cheese, reserving at least 3 cups for topping. Mix well.
Transfer the macaroni mixture to the three prepared pans, spreading it evenly into each pan. Bake 35 minutes. Add the remaining cheese on top and continue cooking for an additional 10 minutes or until golden brown on top.
This version uses a white sauce. If you’d like your macaroni and cheese to be stiffer, add 6 beaten eggs into the milk and flour mixture before baking.