Hands down, my mother makes THE best macaroni and cheese. Without a doubt, nothing else compares. During holidays and special occasions, my family can always count on this delicious dish to fill our bellies. Today was no different, and I demanded Mom allow me to help her make this glorious concoction. And she did. Yay! See below for this life-altering recipe.
2 tablespoon butter
1 tablespoon all purpose flour
5 cans evaporated milk
24 Kraft cheese singles
1 lb mild cheddar cheese (shredded)
1 lb sharp cheddar cheese (shredded)
2 lb small elbow macaroni noodles
Boil water for the macaroni noodles and follow the cook time instructions on the package. Set macaroni aside.
In a large saucepan, melt two tablespoons of butter. Add a tablespoon of all purpose flour and stir until it forms a rue-like consistency.
Pour in all the evaporated milk. Slowly add the Kraft cheese slices, stirring often on low heat for about 30 minutes until the liquid thickens. Season with pepper.
Put noodles in a large baking pan. Add salt and pepper to taste. Add a half pound of mild cheddar cheese and a half pound of sharp cheddar. Then pour cheese rue over the noodles and mix in the remaining cheese. Leave some shredded cheese to sprinkle on top.
Preheat oven to 350 degrees. Cook for 30 minutes, until the top is brown.
This is a family-sized serving. However, you can cut the ingredients in half to make a smaller batch.
Special thanks to my mom for this wonderful recipe. And Happy Thanksgiving to you and yours!