We don’t really discriminate against mac and cheese in our household. Homemade or blue-box, any variety of cheese or kind of noodle, anything goes. For me, growing up, my mom’s homemade baked macaroni and cheese was always a favorite, and always the best comfort food. Recently, I even celebrated my new job with a mac and cheese dinner. I know, I’m like a 6 year old at heart.
As nostalgic as I am about my mom’s mac and cheese, the version from my mother-in-law, Mo (passed down from her mother, Grandma D), has turned into our favorite. Sorry, Mom! Mo’s recipe is cheesy, creamy and a sinch to prep. And, chances are, you already have these items in your pantry.
Mo’s Baked Macaroni and Cheese
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp dry mustard
Melt butter and add flour and spices.
2 1/2 cups milk
Add over heat, stirring constantly until smooth.
Add 1 1/2 cups sharp cheddar cheese, stir until melted.
Pour over 2 cups cooked elbow macaroni in casserole dish.
Top with 1/2 cup cheddar cheese, 1/4 cup buttered bred crumbs.
Sprinkle with paprika.