Louanne's Kitchen: Family-favorite Macaroni & Cheese

Tuesday, May 4, 2010

Family-favorite Macaroni & Cheese

Pin It

My paternal grandmother made the best macaroni and cheese I've yet to eat. It wasn't baked, it wasn't a custard, it was just this incredibly creamy, cheesy macaroni. She didn't use elbow macaroni; instead, she used ditalini. My grandmother died when I was 14, long before I ever thought to ask for the recipe. So, to this day, I have tried to recreate that cheese sauce, but to no avail. Now, don't get me wrong, what I do make is delicious, and everyone loves it. But, it's not my grandma Sylvia's macaroni and cheese, so my quest continues. In the meantime, this is our family-favorite macaroni and cheese. On weeknights, I usually don't bake it, so if you're pressed for time, it's not necessary; however, it's not that attractive, either, so to dress it up a bit for company, I add the breadcrumb topping and bake it.

Family-favorite Macaroni & Cheese Printable recipe

4 slices white sandwich bread
4 tablespoons melted butter
1 lb elbow macaroni
5 tablespoon flour
4 tablespoons butter (not a misprint)
3 (12-ounce) cans evaporated milk
1 teaspoon dry mustard
1/2 teaspoon cayenne (optional)
2 cups shredded New York sharp cheddar cheese
1 1/4 cup shredded white American cheese
1/2 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees.
Process bread and melted butter in food processor and set aside.
Cook and drain macaroni according to package directions.
Melt butter and add flour.
Cook until roux turns light brown, about 1 minute.
Stir dry mustard and cayenne into roux.
Slowly add the 3 cans of evaporated milk.
Cook until mixture comes to a simmer and thickens, about 4-5 minutes.
Remove from heat and shredded cheeses, stirring until all cheese has melted.
Stir drained macaroni into cheese sauce.
Spoon macaroni into a sprayed or buttered 9x13 pan.
Sprinkle top of casserole with reserved bread crumb mixture.
Bake for 20-25 minutes.
Allow to sit for 10 minutes before serving.
Enjoy!