We don’t really discriminate against mac and cheese in our household.  Homemade or blue-box, any variety of cheese or kind of noodle, anything goes.  For me, growing up, my mom’s homemade baked macaroni and cheese was always a favorite, and always the best comfort food.  Recently, I even celebrated my new job with a mac and cheese dinner.  I know, I’m like a 6 year old at heart.

As nostalgic as I am about my mom’s mac and cheese, the version from my mother-in-law, Mo (passed down from her mother, Grandma D), has turned into our favorite.  Sorry, Mom!  Mo’s recipe is cheesy, creamy and a sinch to prep.  And, chances are, you already have these items in your pantry.

Mo’s Baked Macaroni and Cheese

2 Tbsp butter

2 Tbsp flour

1 tsp salt

1 tsp dry mustard

Melt butter and add flour and spices.

2 1/2 cups milk

Add over heat, stirring constantly until smooth.

Add 1 1/2 cups sharp cheddar cheese, stir until melted.

Pour over 2 cups cooked elbow macaroni in casserole dish.

Top with 1/2 cup cheddar cheese, 1/4 cup buttered bred crumbs.

Sprinkle with paprika.

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