January 5, 2002
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Mom’s Macaroni and Cheese
1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry bread crumbs
Cook macaroni according to package directions; drain. Place in a greased 1-1/2 qt. baking dish; set aside. In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheese, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over casserole. bake uncovered, at 375 degrees for 30 minutes. Yield: 6 servings.
Taste of Home: April/May 1998
