Tuesday, June 4, 2013
We had two big parties in the month of May--one for Will's graduation and one for Memorial Day. And at both parties we served some form of bar-b-cue. Which means, of course, that we also served macaroni and cheese.
Don't know what it's like at your house, but around here homemade mac & cheese is an essential side dish for bar-b-cue. It's also a favorite side dish for a lot of other meals, and truth be told it's a fine main dish as well. But not just any old mac & cheese will do.
So many people have asked for my mac & cheese recipe that I thought it best to share it here. If you're looking for something fancy, this isn't for you. But if you want plain, unsophisticated, unadulterated goodness, you've come to the right place.
Blue Ribbon Mac & Cheese
12 ounces (3 cups) elbow macaroni
6 Tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
pepper to taste
4 cups milk
16 ounces sharp Cheddar cheese, cut into cubes
Cook macaroni according to package directions; drain. Spray a 9" x 13" pan with non-stick cooking spray. Preheat oven to 350 degrees.
For cheese sauce, melt butter in a large saucepan. Stir in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly. Continue to cook, stirring constantly, for 1 to 2 minutes more. Add cheese and stir until melted. Stir macaroni into sauce, then pour mixture into prepared pan. Bake at 350 degrees for about 35 minutes or until bubbly and browned. (This makes enough for a small crowd. I make half this amount for small family dinners and double this amount for a party.)
**Click here for a printable copy.**
Bon appetit, y'all!
Do you have a most-requested recipe? Please share it in the comments!
I'm joining Jen at Beauty and Bedlam for Tasty Tuesday and Beth at Home Stories A to Z for Tutorials and Tips.