Mom’s Macaroni and Cheese


1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry bread crumbs


Cook macaroni according to package directions; drain.  Place in a greased 1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of butter over medium heat.  Stir in flour until smooth.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir in cheese, salt and pepper until cheese is melted.  Pour over macaroni; mix well.  Melt the remaining butter; add the bread crumbs.  Sprinkle over casserole.  bake uncovered, at 375 degrees for 30 minutes.  Yield: 6 servings.


Taste of Home: April/May 1998

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