I have been making this dish for years. It is one of my oldest recipes, tried and true. Plus, it is one of Chris's most requested, especially this time of year. - mostly because in the summer I hate/refuse using the oven fairly often, so I wait until the weather is cooler to whip it up. But let me tell you...it is not low fat. It is not low calorie. It is pure comfort with lots of butter, whole milk, and full fat cheesy goodness.
Along with giving you this recipe, I have to tell you a little confession about it. I actually got the original one from the back of a Target brand elbow macaroni pasta box! I've made a few tweaks here and there, but that's its roots and I am not ashamed about it - cause it worked and it is damn delicious.
I've made this as a main dish or cooked up some chicken and roasted broccoli to make it last longer. I've doubled it up too for a crowd. All ideas are welcomed and encouraged.
- 2 cups elbow macaroni pasta
- 1/4 cup butter
- 3 1/2 tablespoons flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 1/2 cups milk
- 2 cups shredded cheese (cheddar + jack or any other of your choosing)
The toasted cheese is my favorite part. I could eat the top of this mess and be done.