Mother Nature had her game face on last week. Those in the New England area were blessed with her foul mood as a Nor’easter rained down in our area for two days straight. My city had over 6 inches of rain in just 24 hours! To top it off, downed trees and closed streets made for a couple of gross fall days here in Beverly, MA.
Of course, the storm started right when my in-laws were set to come over for dinner. Tuesday was my Mother-in-laws birthday. We had a family dinner planned for Wednesday. I decided on a hearty homemade mac and cheese. The ultimate comfort food to soothe our souls as the lights flickered around us. Thankfully, we lost power in the middle of the night and not when I was cooking dinner.
The mac and cheese was a hit with everyone, who went back for seconds. Once again, Mom’s recipe came through in the clutch. It does take time. About 45 minutes of prep and another 40 minutes to cook. But it is so worth it! I promise! Keep your eyes open for the secret ingredient it makes the meal! I doubled the recipe for our guests and had plenty of leftovers to send the family home with. This recipe serves roughly 6
2 1/2 Cups of Elbow Macaroni
1/2 tsp. Salt
1/4 C. Butter
1/4 C. Flour
1 tsp. Salt
1 1/2 tsp. Dry Mustard
2 1/4 C. Milk
2 C. Velveeta Cheese
1.) Cook macaroni in water with 1/2 tsp. of salt.
2.) Rinse and drain.
3.) Melt butter in large pan.
4.) Once butter has melted add milk.
5.) Mix flour, salt, dry mustard and add to milk mixture.
6.) Cook on medium for 12 minutes and occasionally stir.
7.) While that cooks, cut Velveeta cheese into small cubes.
8.) Slowly add cubes in small handfuls and continue to stir with whisk. Stir until cheese is melted and mixture takes on yellowy, orange color.
9.) Add cooked macaroni to cheese mixture.
10.) Take macaroni and cheese and pour into non-greased casserole dish.
11.) Add breadcrumbs to top and provide light coating.
12.) Cook for 350 degrees for 30 to 40 minutes. You will be able to tell when it is cooked when breadcrumbs take on light brown color.