>> Sunday, October 10, 2010

We woke up this morning to the first frost of the season. Definitely a good reason to pull together a cold weather favorite. Baked macaroni and cheese is a family favorite that seldom leaves left-overs. But on the rare occasion that there is some left, it tastes even better the second day!

This recipe originated with my mom ... we never ate mac-n-cheese from a box when I was growing up. It was a staple when I was first married, and has evolved over time. It became even easier to make with the purchase of our first microwave.

OVEN: 350 degrees

2 cups favorite meat ... use ham, sausage, or kielbasa. Cook meat until tender and cube. Set aside. (I prefer to use kielbasa)

2 cups elbow macaroni - cooked 'til tender to bite in boiling water with a bit of cooking oil. Approximately 10 minutes. Drain and rinse macaroni. Set aside.

In a large, microwave-safe bowl, melt 4 Tablespoons butter. Whisk in 4 Tablespoons flour until smooth. Slowly whisk in 2 cups milk. Cook on high for 1 1/2 minutes. Remove from microwave and whisk thoroughly. Cook for another 4 minutes, stopping to whisk after each minute. Mixture should be thick and smooth. You may need to cook another 1-2 minutes depending on your microwave.

Shred 1/2 to 1 cup of sharp cheddar cheese into the milk mixture. Whisk cheese in until melted. The amount of cheese will depend on personal taste. I use a very sharp cheddar (5X) from our local farm market.

Stir macaroni and sausage into cheese mixture. Pour into a greased 2-quart baking dish. Crush Cheez-It crackers (White Cheddar is our favorite) until you have 1 cup of cracker crumbs. Sprinkle over top of macaroni and cheese mixture.

Bake 20-25 minutes until cracker crumbs begin to brown.

YIELD: 5-6 servings


Kathy's Kitchen Korner October 10, 2010 at 8:09 PM  

We were talking about mac and cheese at our house recently! Must be time again!


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