For Easter, my mom volunteered to bring Baked Macaroni and Cheese for dinner. I told her that I wanted to make it with her, or make it her exact way for her. I like to change mine up from time to time with different cheeses, spices, or add-ins. A basic macaroni and cheese recipe is good to know though, so I’m posting this so people don’t need to ask for a basic mac and cheese! Mom was busy hiding the Easter eggs before dinner, so I made it this year.
Mom’s Macaroni and Cheese
1.5 lbs. elbow macaroni
4 tbsp. butter
1 onion, grated
4 tbsp. flour
4 cups milk
8 cups shredded cheddar cheese
1 tbsp. prepared Dijon mustard or 1 tsp. mustard powder
2 tsp. salt
1 tsp. black pepper
Bring a large pot of water to a boil, add macaroni and cook until al dente.
In another pot, melt butter, grate onion directly in and cook 2-3 minutes until softened. Sprinkle in flour and whisk to form a roux. Allow the flour to cook for a minute, then add in the milk. Bring to a soft boil, turn to low, whisk in the cheese slowly, a handful at a time. Stir in the spices, taste and adjust seasonings. Drain macaroni very well, add to cheese sauce. Mix to distribute.
Add to a baking dish, and bake at 350 for 45 minutes, until crisp on top.
(I like mine better extremely creamy, so I take a scoop out before it’s baked!)