A few weeks ago, I got married. One of the (many) precious gifts that we received was a cookbook that my husband’s grandmother started and included plenty of inserts for us to add our own recipes. The first recipe that I decided to add is my mother’s macaroni and cheese recipe.
I grew up on this macaroni and cheese, and honestly, I’ve had few that compare to it. To most, it would be a completely underwhelming macaroni and cheese recipe because there are no bells or whistles. There are no surprises in this recipe, in fact, it probably couldn’t be any simpler. But, I love it. Despite the simplicity of this recipe, I checked with my mother one more time before making it (just in case I forgot an ingredient or some proportion). She always made this recipe without measuring much, but I attempted to measure so that I could replicate. I’m excited that this is the first recipe that we were able to add to our “family favorites” cookbook.
We took it out of the oven a little early, so instead of putting it back in the oven, we used our blow torch. Fun! Sam insisted that I include an image of me using the blow torch, so here you go.
- 1 pound pasta (elbow macaroni or shells are preferred)
- 3/4 to 1 pound extra sharp cheddar
- 1/4 to 1/2 pound of a milder cheese (I usually go with Monterey Jack)
- 3 cups milk
- 3 tablespoons flour
- Salt and pepper to taste
- Bread crumbs (probably 1 to 1 1/2 cups, enough to top the casserole)
- 2 tablespoons butter
- Boil pasta until al dente. Drain.
- Layer pasta and cheese, starting with a layer of pasta and ending with a layer of cheese.
- Mix milk, flour, salt, and pepper together. Pour over pasta and cheese.
- Top with bread crumbs. Slice butter into small pats and scatter over the top of the casserole.
- Bake at 375 degrees for 40-50 minutes, until browned on top.