Luckily for me, in my early teens my mom received a different recipe from a friend, which I adored. A combination of colby jack and cheddar cheeses turned into a sauce that made a silky coating for the macaroni.
As a parent, I have made only version two for my children, which actually is their favorite type of macaroni and cheese. Of course, they also eat the stuff that comes in the blue box, but that is a make-it-themselves sort of lunch. If they ask for mac and cheese for dinner, they always are requesting my homemade dish.
I have made a couple changes to my mom’s recipe. Her recipes specifies “nucoa” as the fat in the recipe. I use unsalted butter as a tastier substitute. I also have eliminated the colby and replaced it with more sharp cheddar. Everyone seems to prefer the stronger bite of flavor it provides. Of course, you could try your own combination of cheeses. We have been known to add mozzarella for more gooey-ness and blue cheese for additional depth of flavor.
If you’re looking for a lower carb version, try my crockpot cauliflower mac and cheese recipe.
Mom’s Mac & Cheese, Version 2
Ingredients
- 1/2 pound elbow macaroni
- salt
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk 2% or whole
- 8 ounces sharp cheddar shredded
Instructions
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Preheat oven to 350.
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Fill a medium-sized pot halfway with water, and season with salt
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Once boiling, add macaroni, and cook according to package directions.
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Melt butter in a medium-sized pot over medium heat.
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Add flour and stir until golden, about 3 minutes.
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Slowly add milk, whisking constantly until it begins to boil.
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Add cheddar cheese and stir until melted.
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Drain macaroni.
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Lightly grease a 1-1/2 quart baking dish.
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Pour macaroni into prepared dish, and then add cheese sauce.
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Stir well.
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Bake for 30 minutes or until golden brown.
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