Old Fashioned, Creamy Macaroni and Cheese
This is a recipe that I started making about 20 years ago. The kids were little and money was tight. I also was concerned about feeding them processed foods with preservatives and food dye in them. So I started making as many meals as I could from scratch. I was so happy to find this recipe as it was simple to prepare, and most of the ingredients are items you would already have in your kitchen. Plus, we all love macaroni and cheese!
One of the reasons I like this dish is because it is so creamy. When you first pour the sauce over the macaroni, it appears to be too much. But it isn’t. While it bakes the macaroni absorbs some of the sauce, and it comes out just the right consistency. It isn’t too runny, and the macaroni is not too dry. It had to be perfect, because actually all of us like boxed macaroni and cheese. If I am going to go to all the trouble of making it from scratch, it had better be good. And it is!
I love all the recipes I see on other blogs for gourmet macaroni and cheese. I’ve seen bacon macaroni and cheese, pulled pork macaroni and cheese, and even a macaroni and cheese bar with all kinds of ingredients to put on your cheesy pasta. Those all sound delicious, and I may try them sometime, but it is also nice to have a basic macaroni and cheese recipe for those occasions when you just want something that is old-fashioned, creamy and comforting (and easy). I think I’ll go make some right now, and eat it while I watch Andy Griffith reruns. Sounds like a great pairing if you ask me.
Old Fashioned Macaroni and Cheese
2 c macaroni, cooked according to package directions and drained (I used elbow)
- 2 1/2 c milk
- 2 Tbsp. cornstarch
- 1/4 c butter
- 1/4 c grated onion
- 1/2 tsp. dry mustard
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 1/2 c grated cheddar cheese, plus more for the top
- regular or smoked paprika for garnish (optional)
- Preheat oven to 350 degrees.
- Place cooked, drained macaroni in a 2 quart casserole dish. Set aside.
- In medium saucepan, blend milk into cornstarch. Add 1/4 c butter, onion, dry mustard, Worcestershire sauce, salt, and pepper. Bring to a boil over medium heat, stirring constantly. Reduce heat to low.
- Stir in 1 1/2 cups grated cheddar cheese. Stir until cheese melts.
- Spoon sauce over macaroni and stir to coat evenly.
- Cover with foil and bake for 30 minutes. Take off foil, sprinkle desired amount of grated cheddar cheese over top, and place in oven until cheese is melted, and macaroni is bubbly. Sprinkle with paprika or smoked paprika for garnish. Makes 6 servings. Refrigerate any leftovers.