Macaroni & Cheese

It seems there are as many recipes for this classic comfort dish as there are cooks. This one, perfect for Sunday dinner, is a little lighter than some. You could easily add an additional 2 or so ounces of shredded fresh or whole milk mozzarella to take this over the top. If you’re lucky enough to have leftovers, put them in a buttered baking dish, add a dash of milk and cover with shredded cheddar cheese. Bake until lightly browned on top.

Creamy Macaroni & Cheese

1 lb. elbow macaroni
4 oz. medium cheddar, shredded
4 oz. American cheese, cubed
2 cups hot milk
3 tablespoons butter
3 tablespoons flour
Seasoned salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons).

As the pasta cooks, make a roux with the butter and flour. Add the hot milk and bring up to medium high, careful not to boil or scald the milk (or it will curdle). Add the shredded cheese when the béchamel has thickened nicely, stirring until completely melted. Add seasoned salt and pepper to taste.

Drain the pasta thoroughly and toss with the cheese sauce. Sprinkle with additional cheddar if desired.

Macaroni & Cheese II

Sure, we all have dysfunctional families. You've probably had the misfortune of eating at a dysfunctional family restaurant, too. This recipe is from a long ago shuttered eatery in my hometown. The food was great, but the service… unbelievable. Hours of the restaurant varied daily. Workers didn't show up for their shift if they had something better to do. And when they did, they might not bother to make many of the menu items. This is a keeper, though. Feel free to reduce the amount of butter (a few tablespoons is fine) and be sure to use aluminum foil or your dish will be dry as a bone.

Baked Macaroni & Cheese

22 oz. of elbow macaroni
4 oz. sour cream
¾ cube butter
3 cups cheddar cheese, shredded
1 cup milk
Seasoned salt and pepper to taste

Preheat oven to 375 degrees.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until tender.

Drain macaroni thoroughly and pour into a greased baking pan. Add sour cream, butter, cheddar cheese and milk. Mix well. Bake covered for 45 minutes.