Home Cooks Online

A traditional comfort food dish by guest author Helen Poore.

It has been a cold, wet and dreary March and April here, which means one thing, I'm still cooking my heavy winter dishes.  Although I'm not getting any complaints around my house, my waist is telling me to back off and move into my lighter summer dishes.  Next week, maybe.  In the meantime, here is my version of mac and cheese.  Yum!

White Cheddar Macaroni and Cheese

• 
  

  2 cups small elbow macaroni



• 
  

  2 cups whole warm milk



• 
  

  3 tablespoons butter



• 
  

  3 tablespoons flour



• 
  

  1/4 teaspoon dry mustard



• 
  

  1 to 2 dashes of hot sauce



• 
  

  16 ounces shredded sharp white cheddar



• 
  

  1/2 cup bread crumbs



• 
  

  additional 1/2 cup of shredded cheese (this can be whatever type you want)

Preheat oven to 350.  Spray or butter a 2 1/2 quart baking dish.

Cook macaroni as directed and set aside.

In a large sauce pan, heat butter until melted and sprinkle flour into it, whisking constantly until you have a paste. Add dry mustard and hot sauce.  Slowly, whisk in the warm milk.  Continue to stir until sauce thickens (about 5 minutes or so).  Add the 16 ounces of white cheddar and stir until smooth.  Add the cooked macaroni and remove from heat. 

In a small bowl, mix the bread crumbs and 1/2 cup cheese together. 

Pour the mac and cheese mixture into the baking dish and top with bread crumb cheese mixture.  Bake for 30 minutes, or until top is brown.