Macaroni and cheese is the ultimate comfort food and we are entering the season where there are tons of great comfort food dishes! My mother always made her own macaroni and cheese and I used to love the aroma from the kitchen and that first savory spoonful of cheesy pasta goodness!
A few years back I asked my Mom for her recipe and she said, ” Oh you stir a little of this, a pinch of that, mix real well, and bake.” So, I tried doing exactly what she said. I was so excited to present my family with a comfort food dish from my childhood.
The kitchen timer dings, the macaroni and cheese is done! I opened the oven and I see the dish and it is absolutely pouring out cheese oil. It does not even look close to my Mom’s.
My hubby looks over my shoulder and declares that there is no way he is eating that with so much oil resting on top. It’s just beyond saving, even after blotting it with paper towels. Sigh. I wanted to cry, instead I served PB & J for dinner. 
Needless to say, this is not my Mom’s macaroni and cheese (Hi Mom!) but a recipe that I have created out of my girls absolute love for macaroni and cheese!
I also started out doing a little of this and a pinch of that, and when I got it the way I wanted I wrote the recipe down. So here our macaroni and cheese recipe from our family to yours. 
For this macaroni and cheese I use two types of cheese, low fat milk, and pasta! The thick, creamy cheese sauce pairs perfectly with the pasta! Adding fresh ground pepper on top adds a nice finishing touch!
For this macaroni and cheese I use two types of cheese, low fat milk, and pasta! The thick, creamy cheese sauce pairs perfectly with the pasta! Adding fresh ground pepper on top adds a nice finishing touch!Macaroni and Cheese
Ingredients
- 2 cups shell or elbow pasta, dry
- 4 Tablespoons flour
- 4 Tablespoons butter
- 2 cups milk
- 1½ cups colby jack or Mexican cheese, shredded
- 4 ounces colby jack or American cheese, thick sliced cheese-I use ⅘ slices
- salt and fresh ground pepper to taste
Instructions
- Cooking Directions
- Preheat Oven to 350F
- Cook pasta al dente, drain and set aside.
- In a pot on medium heat make a roux, melting the butter and flour together. Stir until a thick paste is formed.
- Gradually whisk in the milk. Add the salt and pepper to your liking.
- Allow milk to become thick, continually stirring. I use low fat milk, if you choose a higher fat milk it will make the cheese sauce even creamier and good!
- Add the shredded cheese and stir well.
- Add the sliced cheese and stir until cheese has melted. Allow cheese sauce to thicken for a few minutes, stirring often.
- In a baking dish spread some of the cheese sauce on the bottom. Pour pasta on top. Add the rest of the cheese sauce.
- Give it a little stir to make sure the cheese sauce is throughout the pasta.
- You can either enjoy this delicious dish right away or get a little more of a golden top and bake at 350F for 15 minutes.
- Enjoy a bowl full of this macaroni and cheese!
Notes
*If making for a big family or crowd you may want to double the recipe!
*When we reheat the leftovers we add a little milk and some cheese, microwave and enjoy! It brings back the creaminess like it’s fresh made!
*When we reheat the leftovers we add a little milk and some cheese, microwave and enjoy! It brings back the creaminess like it’s fresh made!
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This recipe was originally shared in the Fall 2014 and the pictures have been updated!
