If you were to ask 10 people what the quintessential American side dish is, I’m betting at least 6 or 7 of them would say ‘mac and cheese’. I’m pretty certain it’s most people’s favorite comfort dish. Think about it, when you’ve had a rotten, tiring day and want something easy and comforting for dinner, what do you turn to? For me, no doubt, it’s mac and cheese. Something about that cheesy, gooey goodness makes me feel like a million bucks after just one bite. All my stress melts away. While I do, indeed love the stuff from the blue box, I have to admit, nothing beats homemade. This is a spin on how my mom used to make it, with cheddar and Velveeta cheeses. Yum, yum, yummy!
Classic Macaroni and Cheese
1 pound elbow macaroni pasta
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground mustard
salt and pepper
1 12-ounce can evaporated milk (feel free to use reduced fat milk)
1 cup shredded cheddar cheese
8 ounces Velveeta cheese, cubed
Boil the pasta until al dente then drain and set aside.
While pasta is boiling, make the sauce. Melt the butter in a large pan over medium heat. Stir in the flour, ground mustard, salt and pepper and whisk for 1 minute. Slowly pour in the milk and whisk constantly until it thickens. Add the cheeses and stir until melted.
Pour the sauce over the macaroni and stir to coat. Serve immediately.
Recipe source: adapted from my mom’s recipe (I’m not certain where the original recipe came from)
Oooooh, yum!
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Comment by Kimby — March 11, 2011 @ 6:58 AM
This looks so creamy & delicious & very close to the blue box kind, which I love!
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Comment by Stephanie — March 11, 2011 @ 8:47 AM
Looks so creamy Amy! Are those hot dogs in the background too? If so, my husband wants to come eat at your house 🙂
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amy Reply:
March 11th, 2011 at 11:25 AM
Thanks Tracey! YES! They are hot dos! 🙂 Tell your hubby he’s welcome anytime! 😉
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Comment by Tracey — March 11, 2011 @ 11:10 AM
What a classic comfort dish! Makes me want to make this tonight! Thanks for sharing!
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amy Reply:
March 11th, 2011 at 11:41 AM
Hope you enjoy it, Briana!
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Comment by Briana — March 11, 2011 @ 11:38 AM
I need some of this immediately.
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Comment by Karly — March 11, 2011 @ 12:06 PM
This looks simple and yummy and something my kids would love! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
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Comment by Laurel — March 11, 2011 @ 4:02 PM
Yup! Gonna need to add this to my list of things to make in the NEAR future!
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Comment by Holly. — March 11, 2011 @ 5:50 PM
Ben and I love hot dogs with mac and cheese. This looks really good, and I never would’ve thought to add ground mustard! Although I already have a fave homemade mac and cheese recipe, I will have to give this a try as you can never have too many variations. 🙂
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Comment by Nikki (Pennies on a Platter) — March 11, 2011 @ 11:55 PM
YUM! I think I will have to try this American dish on my Italian Canadian boyfriend…it looks too good not to share.
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Comment by Jenn (Cookies Cupcakes Cardio) — March 12, 2011 @ 10:33 AM
looks delicious!
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Comment by claire — March 13, 2011 @ 12:51 PM
Really awesome! Guests & family loved it!
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Comment by Nancy — March 14, 2011 @ 2:45 AM
Mac & Cheese with Hot dogs is my absolute favorite comfort food!!
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Comment by Anne Marie — March 14, 2011 @ 8:05 AM
Perfect! Everyone loved it!
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Comment by Nancy — March 14, 2011 @ 9:52 AM
[…] I adore!!One year ago: Tortilla Pie and Roasted Rattatouille PastaClassic Mac and Cheeseas seen on Sing for Your Supper, original source unknown (she got it from her mom, doesn’t get better than that!)16 oz elbow […]
Pingback by A foodie’s holy grail – the perfect mac and cheese! « Peace, Love and French Fries — August 7, 2011 @ 2:06 PM
I like to call it Bacheloroni and Cheese, as the only time I’m allowed to eat it is when my wife’s out of town. I’ve mastered Kraft, and I think I’m ready to swim in deeper waters. I’ll give this a try next time.
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amy Reply:
August 23rd, 2011 at 9:36 PM
Oh you could totally make this yourself! Super easy!
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Comment by Michael — August 23, 2011 @ 9:14 PM
I am unsure of how many cups is in 1 lb of pasta? Is it about four? I will still try this recipe but I wish it didn’t involve both lbs and cups.. Cups is always easier!
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amy Reply:
November 2nd, 2011 at 5:50 PM
I pound = 16 ounces = 2 cups.
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Comment by Katie — November 2, 2011 @ 5:45 PM
Hey Amy! Have you tried making this ahead of time, or reheating it? I want to make mac-n-cheese to take to Christmas, but that means making it at my house, then traveling 40 mins to my in-laws. I would just reheat it in the oven when I got there.
I just worry because I’ve made mac-n-cheese before that gets grainy when its reheated, and I obviously don’t want that!
Thanks so much! 🙂
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amy Reply:
December 22nd, 2011 at 12:55 PM
When I reheat mine, I always add more milk and heat it on the stove top over medium-low heat. The graininess should go away once all the cheese is re-melted. Hope this helps! Merry Christmas!
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Comment by Chrissy — December 22, 2011 @ 11:29 AM
Can I ask a question? What is ground mustard? The only mustard I’ve ever known is the kind that comes out of a bottle. And how do you “grind” it? Thank you so much!
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amy Reply:
January 24th, 2012 at 4:29 PM
Good question! Ground mustard is actually found with the spices. It’s ground up mustard seeds- so it comes in a powder. It brings out the sharpness of the cheese nicely.
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Comment by Cat — January 24, 2012 @ 4:22 PM
I made this dish for the superbowl and I must say, this is the most delicious Mac and cheese I have ever made. I put it in the oven for about 15 mins to crisp the top and it was perfecto!
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Comment by Toni — April 28, 2012 @ 4:53 PM