Mom's Traditional Macaroni & Cheese
VG, SF, EF

Ingredients

2 1/2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup flour
1 tsp salt
1/2 to 1 tsp dry mustard
dash, pepper
2 1/4 cups milk
2 cups grated sharp cheddar cheese
1 slice bread

Directions

Cook macaroni until done (about 10 minutes in 3 quarts boiling water). You can add a teaspoon of salt to the cooking water if desired, but it's not really necessary.

To make the sauce, melt butter in a pot; remove from heat and stir in flour, salt and pepper. Put back on medium heat and gradually add milk, stirring constantly until boiling. You can preheat the milk in the microwave to speed up the heating process if desired. Add 1 1/2 cups of the cheese and stir until melted. Mix sauce with noodles and pour into a well greased 2 quart casserole.

Put bread and remaining cheese into food processor and process until well mixed. Sprinkle on top of casserole. You can split the topping into two layers putting sliced tomatoes in between if desired.

"An excellent "comfort food" recipe. The older the cheese, the better!"

Well tested Russell family recipe

Recipe published: Fall 2001

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