My wonderful friend, Roberta, gave me this as a goodbye gift when I left my job. I will treasure it forever. We worked together for over 6 years and I miss her already. We have loads of great memories and enough funny stories to keep you laughing for an entire month or more. If you don't believe me...just ask my family.
This gift, while wonderful, gave birth to a new unhealthy addiction to collecting Le Creuset pans. I splurged and spent all my Christmas money and maybe a little more when I invested in three more. The nice man who sold them to me said they are truly an investment and will be passed down for generations...what a good salesman...that made me feel good!
Ok, on to the recipe...the best ever macaroni and cheese!
I love this recipe because it doesn't get all dried out, it stays cheesy and creamy. It has great flavor, and I truly believe it is the best. Trust me...I am a real mac and cheese snob!
1 8oz. package elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
2 cups shredded cheese (I use Cheddar or a mix of whatever I have on hand)
Topping: More cheese or buttered cornflake crumbs.
Cook macaroni according to package directions, drain water and place in a buttered 1 1/2 quart casserole. Melt butter, stir in flour and blend well. Gradually add milk and cook over medium heat until thick. Add salt and cheese, stirring to melt cheese. gently mix sauce with macaroni. bake uncovered at 350 degrees for 30 minutes.
Recipe Credit: Cooking with Vestal and Friends