Alright, let’s get this straight, I ain’t no fancy cook, ya hear? But I can make a mean mac and cheese, the kind that sticks to your ribs and makes you wanna nap right after. We ain’t talkin’ that boxed stuff neither. This here is the real deal, old-fashioned baked mac and cheese, just like my grandma used to make. And lemme tell ya, she knew her way around the kitchen.
First thing’s first, you gotta get yourself some elbow macaroni. Don’t go gettin’ all fancy with the shapes, just the regular ol’ elbows will do just fine. Boil ’em up ’til they’re soft, but not too soft, ya know? You still want a little bite to ’em. While that’s goin’, you gotta get started on the cheese sauce.
Now, this cheese sauce, that’s where the magic happens. You need some butter, real butter, not that margarine stuff. Melt it down in a big pot, then stir in some flour. Just regular flour, the kind you use for everything. Stir it around ’til it’s all smooth and bubbly, kinda like when you’re makin’ gravy.
Then, you gotta pour in some milk. Not that skim milk stuff, the real whole milk. It makes it richer and creamier, ya see? Stir it all up real good, so it don’t get all lumpy. Keep stirrin’ ’til it thickens up, like a nice thick soup.
- Butter – the real stuff, mind you!
- Flour – just plain ol’ flour will do.
- Milk – gotta be whole milk for that creamy goodness.
Once it’s thick, you can start addin’ the cheese. Now, I like to use a mix of cheddar cheese and Monterey Jack. But you can use whatever kind you like, really. Just make sure it’s good cheese, not that processed stuff. Shred it up and throw it in the pot, a little bit at a time, stirrin’ ’til it’s all melted and smooth.
And don’t forget the salt and pepper! Gotta season it up good, ya know? I like to add a little bit of mustard powder too, just a pinch. It gives it a little somethin’ extra, a little zing.
Okay, so now your macaroni’s cooked, and your cheese sauce is ready. Time to put it all together. Drain the macaroni and dump it into a big casserole dish. Then pour the cheese sauce over it and stir it all up real good. Make sure every piece of macaroni is coated in that cheesy goodness.
Now, here’s a secret my grandma taught me: put a layer of extra cheese on top before you bake it. It gets all bubbly and brown and crispy, oh my! It’s the best part, if you ask me.
Bake it in the oven at 350 degrees for about 20 minutes, or until it’s bubbly and golden brown on top. And let me tell you, the smell alone will make your mouth water. When it’s done, let it sit for a few minutes before you dig in. It needs a little time to set up, ya see?
And there you have it, old-fashioned baked mac and cheese, just like grandma used to make. It ain’t fancy, but it’s good, honest food. It’ll fill you up and warm you up, from the inside out. And that’s what matters, ain’t it? Good, hearty food that makes you feel good.
Now, some folks like to add all sorts of things to their mac and cheese, like breadcrumbs or bacon or jalapenos. And that’s fine, I guess. But me? I like to keep it simple. Just macaroni, cheese sauce, and a whole lotta love. That’s all you need, really.
So, go on, give it a try. You won’t be disappointed. And who knows, maybe it’ll become a family favorite, just like it is in my family.
This recipe ain’t hard, see? Just follow these steps and you’ll be eatin’ good in no time. Now, I’m gonna go get myself a big ol’ scoop of this mac and cheese. My stomach’s a-rumblin’ just talkin’ about it!
Tags: [mac and cheese, baked mac and cheese, old fashioned recipe, comfort food, cheese sauce, easy recipe, dinner recipe, casserole, homemade, cheesy]