Go Back
–+ servings

Best-ever Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups dry macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • tomato slices, as needed
  • paprika, as desired

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender. Drain.
  • In a large saucepan, melt the butter, then whisk in the flour until smooth.
  • Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
  • Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
  • Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
  • Place the drained macaroni in the pan and spread out evenly.
  • Pour cheese sauce evenly over the top.
  • Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
  • Top with remaining cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving.