Old Fashioned Homemade Macaroni and Cheese

best mac and cheese

The year?  1962.  The cookbook?  My mothers, complete with recipes for quick casseroles “for every busy homemaker.”  It is from this cookbook that my mother’s homemade mac and cheese was pulled, including the bread crumb topping and ring of sliced tomato.

As a child I loved this macaroni and cheese dinner, although at the time I pushed the tomato topping to the side.  It is everything bad for you, including two cups of cheddar cheese, milk, flour, butter and white pasta.  But the way I look at it, if you are going to have macaroni and cheese, you might as well go all the way!

This weekend I took out my mother’s faded cookbook and turned to her “famous recipe.”  After a short period of time I had in front of me a bubbling, cheesy, creamy macaroni and cheese casserole that was nothing short of pure heaven.

To make this old fashioned mac and cheese, begin by boiling your noodles.  The recipe calls for two cups of elbow macaroni.  I used about four cups so I would have more servings and increased each ingredient just a bit to accommodate this.

As the noodles are cooking, melt 3 Tbs. butter in a pot.  Add 3 Tbs. flour and combine.  Slowly pour in two cups of milk.  Follow with ½ tsp salt and pepper to taste.

Mix in 1 ½ cups shredded cheddar cheese.  Slowly add the cooked noodles and pour in to a greased casserole.  Sprinkle with ½ cup shredded cheddar cheese and bread crumbs.  Arrange tomato slices on top if so desired.

Bake at 350 degrees for 30 minutes.  The recipe suggests you sprinkle with paprika once it is baked, however I skipped this step, having no paprika on hand.

BEFORE BAKING

macaroni and cheese

 

AFTER BAKING

old recipes

This is the kind of macaroni and cheese your mother used to make.  Allow yourself one cheesy splurge this month.  You will not be sorry!

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