Macaroni & Cheese has always been one of my favorite side dishes. This recipe from one of my favorite cookbooks – Charge of the Cavalry. The Official Towanda Cookbook – is super easy to make and tastes absolutely delicious. It’s creamy, cheesy, and the bread crumbs add just a bit of crunch. I’ll be making this one a lot this fall – it’s the perfect late fall comfort food and would make a great Thanksgiving dish. I hope you enjoy!
HERE’S WHAT YOU NEED:
- 4 tbsp butter
- 1/4 cup flour
- 4 cups milk, preheated
- 1 tsp mustard
- 1 tsp salt
- 1 pinch of pepper
- 1 lb. elbow macaroni
- 1 lb. sharp cheddar cheese, shredded
- 1/4 cup bread crumbs sautéed in butter
Melt butter in a large sauce pan. Stir in flour until smooth, cook over low heat about 3 minutes, stirring constantly.
Gradually whisk in hot milk until smooth. Cook until mixture boils, stirring constantly. Reduce heat to low and cook stirring frequently until mixture thickens, about 10 minutes.
Season with mustard, salt and pepper. Meanwhile, cook macaroni until al dente then drain.
Combine sauce, 3 cups of cheese and macaroni.
Transfer to buttered 9″ x 13″ dish. Sprinkle top with remaining 1 cup of cheese and then with buttered crumbs.
Bake at 350 degrees about 45 minutes.