Mom’s Baked Macaroni and Cheese

How many of you enjoy eating a good homemade baked macaroni and cheese? I know we do!  It is one of those classic “comfort” foods that I tend to make for the family every couple of weeks. To keep things interesting, I will try out new recipes and/or change up the ingredients.

Last month I made my Mom’s Baked Macaroni and Cheese recipe which is really cheesy and good! It is made with 4 different cheeses, so if you’re a cheese lover, I think you’ll like it. If you’re not a fan of the 4 cheeses that I’ve listed, you can change it up with your own favorites, just as long as it equals up to 4 full cups.

Mom’s Baked Macaroni and Cheese Recipe

1 box of elbows
1/2 cup butter (not margarine)
1/2 cup all-purpose flour
1 teaspoon salt
3/4 to 1 teaspoon ground black pepper
4 1/2 cups milk
1 cup Italian cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup velveeta cheese, shredded
1 cup seasoned bread crumbs

Cook and drain the pasta. I only cook mine for 1/2 of the recommended cooking time. Set aside.

Preheat oven to 350 degrees F.

In a large saucepan combine together the butter, all-purpose flour, salt, ground black pepper and milk. Heat to a slight rolling boil, stirring often. Reduce heat and stir in all 4 cups of shredded cheese, stirring constantly until all of the cheese has melted.

I like to bake mine in my large Dutch Oven type of pan that goes from stove-top to oven. You’ll need a large baking dish or large casserole dish. Stir together the cooked pasta and the cheese sauce until combined. Pour into your desired baking dish.

Place into a preheated 350 degree oven and bake for 20-25 minutes. Remove from oven and sprinkle on the seasoned bread crumbs. Place back into the oven for 5-7 minutes. Remove and let cool for 3-5 minutes before serving.

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