Macaroni and Cheese

  Just for Lyle and Bettie, Macaroni au Gratin. This is not a favorite of mine, and since I can’t eat it, that is not a problem. However, when I want to treat them, this is always a dish I can make. 

Creamy and the crumbs give you a nice brown crust

  This recipe from the Southern Living Homestyle Cooking is for a typical, creamy macaroni and cheese. While the recipes using 3 different cheeses, etc,.are good, they are not the macaroni and cheese your Mother or Grandmother made. Sometimes you just need the comfort of a meal that Mom would have made. Serve this with ham and a vegetable, maybe peas and you have a meal to remind you of home.

  I used about half American cheese and half Velveeta cheese for the creaminess. Velveeta really is the cheese of choice for Macaroni and Cheese or toasted cheese sandwiches. Nothing quite takes its place.

Macaroni au Gratin

8 ounce package elbow macaroni (about 2 cups)

¼ cup butter

¼ cup all-purpose flour

2 cups milk

8 ounces process American cheese, cubed

1 tablespoon minced onion (optional)

½ teaspoon salt

½ teaspoon Worcestershire sauce

¼ teaspoon pepper

¼ teaspoon dry mustard

2 to 3 tablespoons Italian-seasoned breadcrumbs

  Cook macaroni according to package directions;  rinse with hot water, drain. Place in a greased 2 quart ovenproof bowl.

  Melt ¼ cup butter in a large saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly until mixture is thickened and bubbly. Reduce heat and add cheese, onion, salt, Worcestershire sauce, pepper and mustard; stir until cheese melts. Pour cheese mixture over macaroni and mix well. Sprinkle with breadcrumbs. Bake, uncovered, at 375° for 30 minutes. 

Yield: 4 to 6 servings (I felt it made more like 8 to 10 servings)