There are a few signature dishes that I fondly remember my mom making all my life, and this mac and cheese is one of them. When I moved to California 6 years ago she gave me the Betty Crocker cookbook she uses for the basic white sauce/cheese sauce. Whenever I pull it out I always think of mom and can picture the little red paperback sitting on the table or near the stove, usually with a little bit of flour on it. I am thankful that my mom always let me cook with her and "help" in the kitchen, even though it probably doubled the time for her to get a meal on the table. I can't wait to share these classic recipes with my kids someday, and to teach them the basics of cooking for the day when they set off on their own adventures. I especially am excited to have moments in the kitchen with my mom and my kids, I think it will be a really exciting new chapter in the great relationship my mom and I have to make those memories together with 3 generations. Thanks for teaching me so much, mom, especially this homemade mac n cheese that always makes my husband happy ;) I love you.
Ingredients4 tbsp Butter
4 tbsp Flour
1/2 tsp Dry Mustard
2 cups Milk
1 cup Cheese (I usually use sharp or medium cheddar)
Salt & pepper to taste
2 Cups Elbow Macaroni
1 Package of cooked, diced/cubed ham (you can also use leftovers or substitute cooked sausage, keilbasa, broccoli, asparagus, or green beans)
Preheat oven to 350 degrees.
Bring a large pot of water to a boil, cook macaroni to package specs until al dente and drain.
Meanwhile make a basic white sauce: melt the butter and slowly stir in the flour and dry mustard. Once incorporated begin to add the milk gradually. Bring to a boil, stirring constantly, and add cheese a small amount at a time until fully melted and incorporated. Add salt and pepper.
Combine cooked macaroni, cheese sauce, and meat/vegetables in a 2 quart casserole dish and bake for 25-30 minutes.
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