Sometimes there is nothing that can soothe your soul like a hot dish of homemade macaroni and cheese. It’s not surprising that people have come up with thousands of variations on this popular dish. (Certainly, there is room for all kinds of delicious mac and cheese recipes. We like to make a Smoked Gouda Mac & Cheese with Pulled Pork.) This recipe, however, is pure and simple, straight-up mac and cheese like Grandma used to make. Enjoy!
Ingredients for Old Fashioned Mac and Cheese
- 11 ounces (3 cups) elbow macaroni
- 3 T. butter
- 3 T. flour
- 1 t. dry mustard
- Tobasco sauce (to taste)
- 2.5 C. milk
- 3.5 C. grated sharp cheddar cheese
- 1/2 C. grated fresh parmesan cheese
- Salt and pepper to taste
- 1/2 C. toasted bread crumbs
- 1/4 C. grated fresh parmesan
- Hungarian Paprika (optional)
- 1 T. butter
Preheat oven to 350°. Cook elbow macaroni in salted boiling water for 10 – 12 minutes, then drain well and transfer to 9″ x 13″ pan that has been coated with non-stick spray.
While the macaroni noodles are cooking, melt butter in a large saucepan. In a small bowl combine flour and dry mustard then whisk flour mixture into the melted butter to form a roux. Add the milk, stirring constantly with whisk, and cook over medium high heat until sauce is thickened and bubbly. Add 8 -12 drops of Tobasco sauce, then gradually add the cheeses, stirring constantly. Cook until all of the cheese is melted and the sauce is smooth. Add salt and pepper to taste. Pour sauce over noodles in the 9″ x 13″ pan and gently stir to distribute the sauce evenly.
Sprinkle 1/4 cup of bread crumbs evenly over the top, followed by 1/4 parmesan cheese and then the rest of the bread crumbs. If desired, sprinkle with Hungarian paprika and then dot the top with butter.
Bake for 20 – 25 minutes, until topping is lightly browned and noodles are hot through. Makes 8 – 10 servings.
Great comfort meal on a cold winter night!