- Elbow Macaroni - 14 oz
- Salt - To taste
- Milk - 1 qt. (yes, a whole quart)
- Butter - 3 tbsps.
- Flour - 1/3 Cup
- Sharp Cheddar Cheese - 8 ozs.
- Breadcrumbs - 1/4 Cup (Optional)
People get passionate about this dish. Usually they want it just exactly as they remember it as children. It is an ingrained part of their childhood and part of the "comfort" factor they get from eating it is that it is in no way different from how they had it as children. This recipe will guarantee success.
METHOD:In a large pot, bring about 2 quarts of water with 2 tsps. to boil. Add macaroni and stir occasionally until tender. Do not overcook. Drain and set aside.
In medium saucepan, melt butter on medium heat. Add flour and stir around until cooked but not browned. Add the milk and 1 tsp. salt, whisking almost constantly, and allow to come to a boil. Remove from heat.
Grate cheese coarsely. Combine the macaroni, white sauce and all but ½ cup of the cheese. Mix well. Pour into a 3-quart casserole and sprinkle reserved ½ cup cheese over the top. If desired, sprinkle breadcrumbs over the cheese. Place in preheated 350 F oven and bake for 35-40 minutes or until top is nicely browned. The whole dish will be bubbly.
Note: If you are not an absolute purist, 2 tsps. of onion powder and 2 or 3 dashes of Scotch Bonnet sauce can be added to mixture before baking.