Macaroni and Cheese

My kids call this my FAMOUS Macaroni and Cheese.  It is a family recipe that has morphed throughout the years.  I let the kids do some measuring and stirring and lots of tasting. This is the kid friendly version.  The adult version has wine and stronger cheeses in it.

Ingredients:
  • 2 lbs of dried pasta
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 4 cups 2 % milk
  • 1 Tbsp chicken stock concentrate base
  • 1 tsp dry mustard powder
  • 7 cups shredded medium cheddar cheese
  • 1/4 tsp freshly grated nutmeg
  • Salt and ground black pepper to taste
Directions:
  1. Cook pasta according to the instructions on the package, drain.
  2. In a large pot, melt butter and add the flour. Stir together to make a paste and cook for 2-3 minutes or until it starts to smell a little “nutty”.
  3. Add the milk and whisk together to break up any and all lumps.
  4. Lower the heat to medium and continue to heat the milk until it starts to thicken, stirring often so the mixture doesn’t burn on the bottom.
  5. Add the chicken base, mustard powder and nutmeg and stir to mix.
  6. When the milk mixture is thick enough to coat the back of a wooden spoon, add the cheese, reduce the heat to simmer and stir until the sauce becomes smooth and thick.
  7. Add the pasta and mix until all the noodles are well coated with the cheese. Season with salt and pepper to taste.
To Serve:
  • Serve this right out of the pot in large bowls with a side of mixed green salad.
  • Put it into a casserole dish and top with bread crumbs and bake in a 350 degree oven for 20-30 minutes. My mother would often put broccoli and/or cauliflower florets into the macaroni and cheese before baking. It made for an easy one pot meal. Thaw frozen florets and rinse, or blanch fresh florets. Then toss into the Mac and Cheese then bake as described above.
  • For a kid’s party you can also put the Mac and Cheese mixture into small oven proof dishes and make individual servings or line large muffin tins and bake in those.
There are so many options when making Baked Macaroni and Cheese I could keep going. Here a few recipe variations to try:
  • Use 2 cups of milk and 2 cups of chicken stock for a thinner cheese sauce but with just as much flavor.
  • Eliminate the nutmeg and use a teaspoon or more of hot sauce.
  • Use a Mexican Cheese Mix and add a can of black beans, chopped red bell peppers and a teaspoon of Mexican seasonings for a different flav.
  • Use 3 cups milk and 1 cup white wine for an adult version and substitute the cheddar with smoked Gouda, Swiss cheese or a Dry Aged Jack. Served as side dish with grilled pork chops and sautéed greens.