Classic Baked Macaroni and Cheese

When it comes to comfort food Baked Macaroni and Cheese is one of the first that comes to my mind. As a child it was one of my most beloved meals and as an adult…it’s up there right behind homemade meatloaf and mashed potatoes. Yes, I’m all about those endearing comfort foods from my childhood.

I like seasoned dried bread crumbs sprinkled on the top. My husband is a totally different character and likes his baked mac and cheese served with stewed tomatoes on the top. My grandchildren…they’re all about squirting ketchup onto their’s.

Baked Macaroni and Cheese Recipe

1 package (1 lb. box) San Giorgio Elbows, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
salt and ground black pepper to taste
5 cups of milk (I use whole milk)
4 cups (16 oz.) shredded cheddar cheese
seasoned dried bread crumbs

Cook pasta according to package directions. Heat oven to 350 degrees F.

In a large saucepan over medium heat, melt the butter. Blend in the all-purpose flour, salt and ground black pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in the cheese, stir until all of the cheese has melted. (I found it best to use a nonstick silicone spatula for stirring the cheese). In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.

Remove from oven and sprinkle seasoned bread crumbs on top. Place back into the oven for additional 5 minutes. Remove and let sit for 5 minutes on the stove-top before serving.

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