Confession: I can’t stand boxed macaroni and cheese. It tastes like rubber to me. And homemade mac and cheese is so easy, I don’t see why you should bother with powdered cheese and teensy noodles.
This recipe for baked macaroni with cheese comes from the “Boston Cooking School Cook Book”, published in 1896. It’s so easy, you can do it with your eyes closed. Here’s the recipe:
• 16 ounce package of noodles (I used garden rotini)
• 2 cups shredded cheese
• 2 tablespoons butter
• 2 tablespoons flour
• One cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• ¼ cup plain bread crumbs
Preheat oven to 350 degrees.
Boil and drain noodles and set aside.
In a saucepan, melt butter. Add flour and whisk together. Add milk, a little at a time, whisking between. Add salt and pepper and any other seasonings you might like (I put some Penzey’s Fox Point and Parisian Bonnes Herbes into my mix.) Beat until smooth.
Put half of the noodles in a layer in a greased 11×8 inch dish. Layer half the cheese over top of the noodles. Put rest of noodles over cheese. Pour white sauce into dish and put rest of the cheese on top of the noodles. Top with bread crumbs.
Bake half hour or until bread crumbs are slightly browned and cheese is melted.
My kids love this version and it’s really easy. It’s a great weeknight dish with a sandwich or grilled chicken. And it packs well in lunches!