Macaroni and cheese is my favorite food. It’s my go-to when I don’t know what else to eat, and it instantly makes me feel at home.
Growing up my grandma would make her famous cheese and macaroni for all family get together’s and that’s pretty much the only thing I would eat.
My mom knows how much I love the stuff so she would always make it for me and my dad whenever we wanted, and for that (among many other amazing things she does) I’m forever grateful.
This is her recipe, and pretty much the only one you’ll ever need.
1 box pasta (preferably elbows, but definitely feel free to use what you want)
2-3 8oz blocks of extra sharp cheddar cheese, cut into small pieces (I like to use a blend of sharp, extra sharp and maybe a reserve if I’m feeling adventurous)
3-6 slices american cheese
3 tablespoons butter
3 tablespoons flour
1 cup milk/cream
1 cup pasta water
10-15 Ritz crackers
1-2 tablespoons butter
Preheat your oven to 350.
Cook your pasta halfway through according to the box instructions (usually 5 minutes), be sure to salt the water!
While that’s cooking you can start the roux. Equal parts butter to flour over medium-low heat, be sure to stir occasionally, you’ll know it’s down when it starts to become an amber brown – usually about 4-5 minutes.
Drain the pasta, and save at least 1 cup of the water – you’ll need this for the cheese sauce later.
Add the milk and the pasta water to the roux and turn up the heat to medium-high.
Once the liquid is starting to simmer, start adding 2 of the cheese blocks into the liquid, stirring to make sure nothing sticks to the bottom.
When the cheese is melted the sauce should be a soupy consistency, it it’s too thick just add some more pasta water.
Add salt and pepper to taste.
Combine the pasta and the cheese sauce and put into a pan. Then take the remaining cheese and evenly distribute it into the pan, pushing them into the mixture.
Crush the crackers and combine with the melted butter and top your dish.
Back for 20-25 minutes or until the top is golden brown.