Recipe

The Leftovers!!!!

After a few requests....I will now post my Macaroni and Cheese or Cheese and Macaroni Recipe.

17 oz. Elbow Macaroni or Rotini (use a spiral pasta to hold more of the goo!)

6 Tbsp Butter/Margarine

6 Tbsp Flour

4 cups Milk

Salt and pepper to taste

Lots of Cheddar Cheese, grated (at least 2 cups, but if you like cheesey...use more!!!! I just put it in until it looks balanced and cheesy!)

Boil pasta following package directions.

While pasta is boiling, melt butter in large sauce or sautee pan (large enough to hold 4+ cups of milk) over medium heat. Add Flour to the melted butter. Cook for at least 2 minutes so you don't have the nasty raw flour taste. Cook longer if you want, but don't burn the butter!!! It will start to turn golden but you don't want it brown! Add salt and pepper. Remove from heat and slowly whisk in 4 cups of milk. Use a teflon whisk if you have a teflon-coated pan. Place back on medium heat. Cook until sauce thickens, stirring constantly. Be patient! It's worth the wait!. Preheat oven to 350 degrees. Grease or butter a 9 X 13 or larger pan or a large pyrex bowl. Mix grated cheese with pasta. Pour white sauce over pasta and stir til well mixed. Put more grated cheese on the top!!!! Heat in oven for 30 minutes or so until cheese is melted and sauce is bubbly! DE-LI-CIOUS!!!!!

When my Mom would make homemade Mac 'n Cheese, she would layer the pasta, cheese and white sauce. I like mixing it all up, because then all the pasta is gooey! Both ways work! You can double the recipe or half it. Use however much pasta your family will eat. The white sauce makes a hardy amount of sauce!!! Let me know how yours turns out!