I have a tried and true Macaroni and Cheese. I don't know why I ever stray. I was flipping through one of my cooking magazines and spotted a new recipe that looked good. My parents had just given us a huge chunk of cheddar, so I thought, why not. 55 minutes and 3/4 pound cheddar hand grated later, it was just MEH. It was at least double the amount of hands-on time. The boys took one bite and were not interested. Definitely not a repeater.
Without further ado, here is my tried and true Macaroni and Cheese. I have some friends who ate this at least once a week while in college, and now make it for their families.
Baked Macaroni and Cheese
2 teaspoons corn starch
1 teaspoon salt
1/2 teaspoon dry mustard (optional, but we always use, and it must be Coleman's)
1/4 teaspoon pepper
2 1/2 cup milk
2 tablespoons butter or margarine
2 cups (8oz) shredded American or Cheddar cheese, divided
8 oz elbow pasta (about 1 3/4 cup), cooked al dente
In a medium saucepan, combine first 4 ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.
Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. I usually put all the cheese in and skip putting it on top.
Bake uncovered in 375 º oven 25 minutes or until lightly browned.
Makes 4 to 6 servings