This has nothing to do with anything except that ever since spending 7 years in Nashville (where I met J.) I have loved macaroni and cheese. And now its my "comfort food." Here is a recipe I use frequently – a modified version of one from the back of Golden Grain Mission’s elbow macaroni box:
8 oz elbow macaroni
1/4 c. margarine or butter
3 T. flour
1/8 t. dry mustard
1/8 t. salt (optional)
1/8 t. black pepper (optional)
1/2 t. italian seasoning (mix of oregano, thyme, etc; optional)**
2 c. milk
2 c. (8 oz pkg) shredded cheddar cheese (use different cheeses for a different taste)
1/2 c. bread crumbs, combined with
1 T. margarine or butter (melted)
- Preheat oven to 350. Cook Pasta and drain.
- In separate saucepan melt margarine. Blend in flour, mustard, salt, pepper, and seasonings. Cook until smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils, then simmer 1 minute, stirring constantly. Gradually mix in cheese. Stir over low heat until cheese is melted.
- Add pasta; mix lightly. Pour into 2-quart casserole dish. Add topping and bake 25 minutes.
**this is a corrected measurement from an earlier publishing of this post