Who can resist some good old fashion macaroni and cheese. As a kid I would come home from school at lunchtime and make a box of Kraft mac and cheese for me and my little brother. My mother always made sure there were a few boxes in the cupboard for us. She was a good mom.
But I grew up and of course my tastes matured, I needed something better. I am going to share with you the mac and cheese recipe I have been making for about fifteen years or so. I use more cheese now then when I first came up with the recipe because my daughter kept saying, “more cheese please.” I am so accommodating.
My daughter moved away from home when she was about twenty three and she took this recipe with her. She and her three roommates would make a big batch of mac and cheese and eat it for days. They would make it when they had dinner guests. They would make it when they had a party. It was their thing. They called it, Lynnie’s Mac and Cheese.
Today all four girls are married with families of their own. I hope they are still making Lynnie’s Mac and Cheese. I hope you like it too.
You will need the following ingredients:
- 2 cups uncooked elbow macaroni (one 8 oz box)
- 1/4 cup of salted butter
- 3 tablespoons of flour
- 1 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 cups of milk
- 4 cups of shredded Cheddar cheese (1 pound)
Cook elbow macaroni according to label directions. Once cooked, drain and place macaroni in casserole dish.
In a separate pot, melt butter on low heat. Once melted add flour, salt and pepper. Continue cooking on low for about two minutes, flour should slightly darken in color. This is an important step, if flour is not cooked your mac and cheese will have the taste of uncooked flour. Gradually stir in the milk. Bring this mixture to boil, stirring often. Allow this to boil for one minute. Add 3 cups of shredded cheese to boiling milk and continue stirring until cheese is melted into the milk mixture. Remove from heat.
Pour cheese sauce over macaroni and stir until well mixed. Sprinkle remaining 1 cup of shredded cheese over top.
Bake for 20 minutes at 375 degrees until cheese is golden brown.