I LOVE this.
I have ALWAYS loved this.
Homemade Macaroni and Cheese
(Optional) Bake: 350* for 20 to 25 minutes
2 cups uncooked elbow macaroni (7 oz.)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce (can do without if necessary)
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 oz.)
If baking, heat oven to 350*. My sister Liz likes to leave the dish creamy and saves herself the baking time. It's good both ways; I prefer it baked just because it feels like proof that it's homemade (and it's how my mom always made it).
Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Those first 4 ingredients are your basic white sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into non-greased 2-quart casserole dish. Here's where you'd stop if you prefer it creamy.
Bake uncovered 20 to 25 minutes.
Easily doubled; pour drained noodles into serving dish, then pour cheese sauce over noodles and stir gently.
Deluxe version: add different varieties of cheese, such as velveeta, either as a blend with the original or in place of the original. Same with noodles! Try other kinds, either blended with or replacing original noodles.
Nice topped with sprinkling of pepper and sliced tomatoes.
