Kitchen Diaries: Mom’s Mac and Cheese

November 28, 2013

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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.


Ingredients:

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.

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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.

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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.

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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.

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Preheat oven to 350 degrees. Cook for 30 minutes, until the top is brown.

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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!

3 Comments

  • Reply Robert Ratcliff November 28, 2013 at 5:42 pm

    Enjoy My motto is “I am be small but I have a big appetite ”

    Love peace and soul!

    >

    • Reply ashley ♥ adores November 29, 2013 at 4:49 pm

      I did! Had many helpings. hope you enjoyed your Thanksgiving 🙂

  • Reply Rob Ratcliff December 1, 2013 at 12:38 pm

    Looks great! The food taste great Mom!

    Love peace and soul!

    >

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