Mueller's Baked Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My beloved Mother in Law recently passed away. She was the most fabulous chef. By and large the most requested dish asked for by my children was Grandmas baked mac and cheese! For 30 years this was and is our family favorite. To our suprise the recipe is on a small clipping off the elbow Mueller's pasta box!!!!! I taped the clipping in a small book of her favorite recipes to be passed down to my childrens children. I would love to share this with everyone, she would be tickled! Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
1 teaspoon salt |
1 teaspoon dry mustard |
2 1/2 cups milk (room temp) |
2 cups shredded cheddar cheese |
8 ounces mueller's elbow macaroni |
1/4 cup buttered bread crumb |
1/4 teaspoon paprika |
Directions:
1. In sauce pan melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; (al dente) drain. Combine with sauce in a 2 quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375 degrees F. about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
2. Note: I lightly spray cassarole dish with a little Pam. Sometimes I use Whole Wheat elbows and add blanched broccoli and peas -also, use sharp or mild cheddar as you prefer.
3. This is the Authentic Recipe!
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