My Mother's Baked Macaroni and Cheese

Name: My Mother's Baked Macaroni and Cheese
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

By Marsha Gardner
@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.

Rating:

★★★★☆ 3 votes4

Comments:

5 Comments

Ingredients

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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

How to Make My Mother's Baked Macaroni and Cheese

Step-by-Step

Boil elbow, drain and put into a buttered casserole dish; set aside.
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.
When basic white sauce is smooth and creamy add 2 cups shredded cheddar cheese. Stirring until cheese is melted.
Pour cheese sauce over elbows and mix well. Top with additional 1/2 cup cheese and crushed potato chips.
Bake at 350-degrees for 35-40 minutes until bubbly.