My Mother's Baked Macaroni and Cheese

Marsha Gardner

By
@mrdick1950

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.


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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta Sides