How to make the best-baked mac and cheese recipe is on today’s post. I really like making this recipe because I can make all of it with food storage. I can also make it with freshly grated cheese. It smells fabulous baking in the oven. You can make it with whole milk or skim milk. You can even make it with different cheeses, fresh or freeze-dried. As I remember, this was a family reunion recipe, so yes, you could feed your large family. It freezes well after baking in smaller containers. This is a great item for school lunches as well if you have a thermos type container to keep it hot.
When Mark and I raised our daughters, they loved this recipe! I served it with the green beans we had grown, picked, snapped and canned in a pressure canner. My girls still tell me that gardening and canning taught them their work ethic among other things. There is something really awesome about working side by side with your kids producing your own food and preserving it.
Baked Mac and Cheese
- 4 tablespoons butter
- 1/4 cup flour
- 1 teaspoon of sea salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 2-1/2 cups whole milk
- 2-1/2 cups grated sharp cheese
- 8 ounces Velveeta cheese (cut into pieces)
- 1 cup grated mozzarella cheese
- 16-17 Ounces macaroni (cooked and drained (al dente)
- plain breadcrumbs
Preheat the oven to 375 degrees. In a medium pan, melt the butter and quickly add the flour, salt, pepper, and mustard. Continue stirring with a whisk until the mixture is smooth and blended. Keep stirring, add the milk, then start adding the different cheeses (save 1/2 cup cheddar cheese for the top) and stir until melted. Remove from heat. Add the cooked and drained macaroni and blend until macaroni is covered with cheese. Scoop the mixture into a 9″ by 13″ inch greased pan and sprinkle with the 1/2 cup of cheese you set aside. Sprinkle the breadcrumbs depending on the quantity you desire on top. Bake uncovered for 20-30 minutes or until the casserole starts to bubble.
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