Aunt Eleanor's Baked Macaroni and Cheese


2 (16 ounce) package elbow macaroni
2 bags of sharp shredded Cheddar cheese
8 tablespoon butter
6 cups Whole Milk
8 TBS Yellow Mustard
4-5 shots of Hot sauce (optional)
2 TBS Flour
salt and pepper to taste


Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour pasta into a greased 2-quart casserole dish. In a large saucepan, on med-hi heat, melt butter, add flour whisk together with a little milk, until blended, slowly keep adding milk whisking together, until it starts to thicken up. Whisk in mustard, and hot sauce, salt and pepper to taste, and all the rest of milk gradually. Turn off the stove and add in one bag of the shredded cheddar. Whisk in until melted and creamy.

When all is blended and sauce has thickened, pour over pasta in dish. Mix well to combine. 

Top the whole thing with the rest of the shredded Cheddar, and bake, uncovered, for 35-45 mins, or until top is golden brown.

NOTES: I usually make double the recipe, I cook for 6 people, plus a few neighbors and like to have tons of leftovers (it freezes well).

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