About six years ago I asked Auntie Carolyn to share her recipe for macaroni and cheese with me. She wrote back with the instructions and said, “Actually, it’s your mom’s recipe.” So here’s my mom’s (Mary’s) recipe for macaroni and cheese via Auntie Carolyn – (also known as Auntie Teedie or Auntie T) – in Carolyn's own words, verbatim.
Mary's Homemade Macaroni and Cheese
1 box of macaroniIn a sauce pan combine 2 tablespoons of margarine, dry mustard and 2 tablespoons of flour.
2 tablespoons of margarine
Dry mustard (if you have it. I don’t ever add this because I don’t have any.)
2 types of cheese (or how many you want. I use mild and sharp combination.)
Cream together at a low heat, then add about 3 cups of milk (depending on how much you are making.) I usually use a medium size macaroni box, which makes a large casserole dish full.
After the milk has gotten warm, add in about a cup of grated cheese (combination of the two cheeses or just one kind). Cook this slowly so it will not scorch, until it thickens.
Boil water for your macaroni and then when it’s ready, drain and put the macaroni in a casserole dish. Add salt, pepper, and cheeses, which if you have bought in block form, you have already grated. Mix it good throughout your macaroni. I like to make sure I have it good and cheesy. Once your sauce has thickened, pour over the macaroni (you can put bread crumbs on top, if you wish.) Put in the oven for about 30 to 40 minutes.
Whala – Macaroni and Cheese.
For your family, you might not want to make this much -- just adjust your portions.
Thanks mom and Auntie Teedie. Needless to say, I’ll be cooking this for Thursday’s dinner. I've made it before and it turned out well!