Baked Macaroni and Cheese

This is one of those dishes I've had my whole life. My mom got it off of the Mueller's Elbow Macaroni box. It is a family classic. I remember she made us Macaroni and Cheese a lot when she and my dad went out to dinner and we would have a sitter. Then even when we were old enough to not need a sitter. Just like my mother, I make this when we go out for dinner. It is so easy to make and pop in the oven.

When my brother was dating his now wife, in college, he made this for her. She loved it so much that she made it for her roommates for dinner. They loved it so much that one of them made it for dinner EVERY week!

 

I don't recall my mom using a certain brand of cheese. Most likely whatever she had a coupon for. She used coupons before using coupons became a "thing". I, on the other-hand, prefer to use Sargento 4 State Cheddar. It is a blend of Mild and Sharp Cheddar Cheeses that really makes this recipe. (No, this is NOT a sponsored post, I just love this cheese!)

The leftovers are also tasty. The boys will happily eat them. The key when reheating is adding a little bit of milk to help give it some sauce and adding more cheese. Stir, reheat, stir and serve.

Baked Macaroni and Cheese

2 Tablespoons Corn Starch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 Tablespoons butter
2 cups shredded cheddar cheese
8 ounces elbows (~1 3/4 cups)

Cook elbows for about 7 minutes and drain.

In medium saucepan combine first 4 ingredients; stir in milk. Add butter, stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.

Stir in cheese until melted. Add elbows. Pour into greased 2-quart casserole.

Bake uncovered in 375º oven for 25 minutes or until lightly browned. Let sit 5-10 minutes before serving.