MY MOTHER'S BAKED MACARONI AND CHEESE

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My Mother's Baked Macaroni and Cheese image

I loved this macaroni and cheese as a child and still love it today, it is comfort food at it's best. I think the crushed potato chips as a topping and dry mustard as an ingredient make her version of macaroni and cheese stand out.

Provided by Marsha Gardner

Categories     Pasta Sides

Number Of Ingredients 10

1 lb elbow macaroni, cooked
CHEESE SAUCE
2 Tbsp butter
2 Tbsp all purpose flour
1 tsp coleman's dry mustard
pinch freshly grated nutmeg
2 c milk
kosher salt and freshly ground black pepper to taste
2 1/2 c sharp cheddar cheese, grated (reserve 1/2 cup for topping)
crushed potato chips as a topping

Steps:

  • 1. Boil elbow, drain and put into a buttered casserole dish; set aside.
  • 2. In the top of a double boiler melt butter and add flour, cook for several minutes to get the flour taste out. Whisk in dry mustard, nutmeg and salt and pepper to taste. Then slowly add milk, whisking to incorporate roux with the milk.
  • 3. When basic white sauce is smooth and creamy add 2 cups shredded cheddar cheese. Stirring until cheese is melted.
  • 4. Pour cheese sauce over elbows and mix well. Top with additional 1/2 cup cheese and crushed potato chips.
  • 5. Bake at 350-degrees for 35-40 minutes until bubbly.

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