Peggy King’s Macaroni & Cheese

Gayle shares a family favorite, her mom’s Macaroni & Cheese. This was a staple at the King table at Thanksgiving but can easily be whipped up for any meal where you just need that special cheesy comfort. And a plus, it’s YELLOW, Gayle’s favorite color!

Ingredients

• 2 tbs butter

  2 tbs flour

  1/2 tsp salt

  1 tsp dry mustard

  A few dashes of pepper

  2 1/3 cups milk

  2 cups cooked macaroni noodles

  1 lb extra sharp cheddar cheese for sauce mixture (this should make around 3-4 cups grated cheese)

  1/2 lb extra sharp grated cheddar cheese for topping (equivalent of about 1-2 cups)

STEP 1

Preheat oven to 350 degrees

STEP 2

Cook macaroni noodles per the instructions on the package. Drain and set aside.

STEP 3

Melt butter and take off stove. Blend melted butter with dry ingredients. (flour, salt, dry mustard, pepper)

STEP 4

Replace on stove and stir slowly on low heat. (stir constantly until thickening begins) Stir patiently until mixture is velvety. Take off stove.

STEP 5

Rinse cooked macaroni in hot water and add to butter mixture. Add cheese for the sauce and stir. Pour mixture into greased 13X9 casserole dish.

STEP 6

Add grated cheese for the topping spread evening across the pan.

STEP 7

Sprinkle with paprika and pepper.

STEP 8

Bake at 350 degrees for 15-20 min or a bit longer to let a golden brown crust begin to form.

Michele’s Kitchen Notes

Not all Mac and Cheese is created equal. It’s a matter of taste, tradition, and let’s be honest…a matter of skill. Peggy King‘s recipe is a good starting point for those just learning how to master Mac & Cheese and an interesting excursion for anyone who is looking to refine or perfect the recipe.