This is a classic, delicious recipe from the golden age of mac and cheese. I have been making this for over 20 years and it never fails to please. You can easily put a spin on the classic by adding in some other spices or substituting a different kind of cheese. These ingredients are just suggestions, you can add in any combination of spices and cheeses. For convenience, I have included all the ingredients in this one recipe, but I encourage you to experiment with your own version!
Ingredients
2 cups dry elbow macaroni*
2 tablespoons butter
3/4 cup flour*
1 teaspoon salt.
12 oz grated cheddar cheese.
12 oz shredded extra-sharp cheddar cheese
12 oz Swiss cheese
8 oz sour cream
8 oz milk
8 oz half & half
Instructions
Preheat oven to 350*. Grease a 9×13 baking dish. Cook macaroni as directed on package. In a separate pan, melt butter and add flour, stirring well. In a large bowl, combine macaroni and cheese ingredients, mixing well. Pour into greased baking dish and bake for about 45-50 minutes or until bubbly and cheese are browned on top. Turn off heat; allow to sit for 10 minutes before serving. You have the choice to serve or with French bread or garlic toast.
You can substitute any type of cheese, but using a few different types of cheese is recommended. You may also want to try adding some spices or different seasonings to your macaroni and cheese for an extra kick.
Unless you have noted some dietary restrictions, this macaroni and cheese recipe uses real ingredients---no artificial preservatives, colors, or flavors. You can freeze leftovers in individual servings so you have dinner ready on the go! Leftovers freeze perfectly.
I love sour cream in my mac & cheese, but if you are not a big fan of it simply omit it from the recipe.
