Really Old-fashioned Macaroni And Cheese
From bondc 16 years ago
- 30 minutes to make
- Serves 4
By "really old-fashioned," I don't mean what my mother made. I mean what people a hundred years ago would have made, back before we had processed cheese and convenience foods. Use a good, sharp cheddar -- I recommend an aged, raw milk, white Vermont cheddar. Read more After this, you'll never go back to velveeta again, I promise. See less
Ingredients
- 8 oz. uncooked macaroni (long macaroni, if you can find it) shopping list
- 1/2 lb. extra sharp cheddar, grated shopping list
- 1 c. milk shopping list
- 1 T. each: butter and flour shopping list
- 1 t. dry mustard shopping list
- salt and pepper shopping list
- Croutons: shopping list
- 1 slice bread, pinched into small croutons shopping list
- 1/2 stick butter shopping list
How to make it
- Preheat oven to 400.
- First, make the croutons. Melt the butter in a small saucepan, toss in the bread, and saute over medium heat, flipping and turning, until they are golden and the butter is absorbed. Reserve.
- Next, make the sauce. In the same pan, melt the butter. Add the flour and dry mustard and make a roux, turn heat high, and add the milk. Stir constantly until the sauce begins to boil and thickens. Add the cheese and stir in (it will melt almost immediately). Add salt and pepper to taste (salt may not be needed, depending on the cheese; pepper always is). Remove from heat.
- Cook the macaroni in boiling, salted water for seven minutes, then drain. Mix with the sauce, and pour into a buttered 8×8 baking dish. Cover with the buttery croutons, and bake for about 20 minutes, until bubbly and nice and brown on top.
People Who Like This Dish 16
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The Rating
Reviewed by 2 people-
Definitely time for mac n cheese!
starcooks
in North Grafton loved it
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