Emily asked how I make homemade macaroni and cheese. Here’s my recipe.
Boil water and cook enough pasta to serve your family. For my family, I use 12 servings of dry macaroni, going by the label on the package.
While pasta is cooking, make the sauce. In skillet, melt half a stick of butter (margarine is OK too). When butter is melted, mix in 3 T. flour with a wire whisk.
Immediately add 3 cups of milk (or plain soy milk). Whisk again. For those of you who don’t cook a lot, what you have at this point is just a basic white sauce.
At this point you could add celery to get cream of celery soup, or mushrooms to make cream of mushroom soup. It saves money to not buy the canned cream soup, and if you use soy milk you can reduce the amount of dairy — though with the cheese, of course this is NOT a dairy free recipe.
But, back to the recipe: to the cream soup add 1 tsp. dry mustard, 1 T. salt, and 1/2 tsp. black pepper. Let simmer on medium temperature, stirring frequently, until mixture begins to thicken.
Gradually add 2-3 cups of grated cheese. I like to use mostly sharp cheddar, but any cheese will work. I will sometimes use a mixture of cheeses to total 2-3 cups: some cheddar, some cream cheese, and some parmesan (the kind in the green shaker can).
Sauce is done when cheese is smooth and melted. Pour over pasta and stir well. Sprinkle with a little more parmesan if desired.