Classic Mac'n'Cheese

Classic Mac'n'Cheese

This is a great basic recipe but is a bit time-intensive with the stirring, so plan to make it when you can stand at the stove for about 15 minutes. ;o)  

The taste is well-worth your effort!

Makes 1-9x13 or 2-8x8 pans

1 (8 oz) package of macaroni, cook for 1/2 time on package & drain

4 T. butter

4 T. flour

1 c. milk

1 c. cream (or 8 oz. cream cheese)

1/2 tsp. salt

pepper to taste

2 c. shredded cheddar cheese

1/2 c. buttered breadcrumbs (optional and used at time of baking, not prepping)

Cook macaroni for only half the time listed on the package, drain and set aside.  

Melt butter in large pan, then add flour mixed with salt and pepper.  Use whisk to stir until well-blended.  Pour milk and cream in gradually, stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).  Reduce heat and cook 10 minutes (stirring constantly) until sauce has thickened.  If using cream cheese, you'll only need to cook about 3 minutes (stirring constantly).

Add shredded cheese little by little and simmer an additional 5 minutes or until cheese melts.

Remove from heat and add macaroni; toss to coat with cheese sauce.

To Freeze: Cool completely and place in Ziploc bags (quart or gallon size).  (Optional: You can place buttered breadcrumbs in small Ziploc and attached to macaroni bags.)

To Serve: Thaw completely. Transfer to buttered baking dish and top with optional buttered breadcrumbs. Bake 20-30 minutes at 400*F until golden brown on top and bubbling.