Best Macaroni and Cheese Ever

mac n cheese

My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day.  Comfort food like this warms up the soul as well as the belly.   I like to add a little variety by using different cheeses.  We used french gruyere this time.  Enjoy!

Mom’s Macaroni and Cheese

Yield: 4 servings



½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)

DirectionsIn saucepan, melt ½ of the butter (4T); stir in flour, salt and pepper; whisk in milk until smooth; cook and stir for 2 minutes; reduce heat to low; add cheese, mustard, Worcestershire sauce, and onion; stir until cheese is melted.
Add cooked macaroni; transfer to greased 8X8 baking dish, casserole dish or four separate ramekins.
Sprinkle with saltines and dot with remaining butter (4T).
Bake uncovered at 350 degrees for 15 minutes or until heated through.

Note: May be prepared in advance and frozen.

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