Saturday Share - Retro Mac and Cheese

Today’s recipe is the way Macaroni and Cheese was made back in the 1950′s. It’s one of the ways my Mom made this American classic. I’m still trying to replicate the other way my Mom made it.

There are so many things one takes for granted—never thinking there will come a day when Mom isn’t around to tell you the secret to her most-loved recipes.

If there’s something your Mom makes that you particularly love, ask now.

In fact, start a collecton of your Mom’s and Grandmother’s recipes. It’s a way of remembering them once they are no longer with you.

TRADITIONAL MAC AND CHEESE

Ingredients

2 cups uncooked elbow macaroni (about 8 ounces)

1/4 cup butter (Mom always used margarine)

1/4 cup A-P flour

1/2 teaspoon salt

1/4 teaspoon grouond black pepper

1/4 teaspoon ground mustard

2 cups milk

2 cups — about 8 ounces — of sharp or medium grated cheddar (Mom used any cheese she had in the fridge and mixed cheeses when necessary) 

Extra slices of cheese to cover the top.

Instructions

(1) Lightly spray an oblong 2-quart casserole dish with baking spray to make clean-up easy.

(2) Preheat oven to 350ºF. (about 177 C.)

(3) Put macaroni on to cook but decrease the time by a couple of minutes. It finishes cooking in the oven.

(4) While the macaroni cooks, make the cheese sauce by melting the butter in a saucepan. Do not let it burn. When melted, whisk in the flour, salt, pepper, and dry mustard.

(5) Cook over medium low heat 3-5 minutes, stirring constantly so the dry mixture doesn’t burn.

(6) When it’s smooth and bubbly, turn the burner off (remove from burner if using electric stove), and stir in the milk. Whisk together until well blended.

(7) Return to the burner and heat until it begins to boil. Stir constantly so it doesn’t scorch. Let it boil about 1 minute. Stir in the shredded cheese. Cook and stir until the cheese is melted. Turn the heat off.

(8) Drain the macaroni and add it to the cheese sauce. Be gentle so you don’t tear the pasta. This is another reason to leave it slightly undercooked. 

(9) Pour the mixture into the casserole dish. Place slices of cheese over the top. Bake uncovered 20 to 25 minutes. If you like those browned bits of cheese on the top and baking hasn’t yielded that, turn the broiler on for a minute or two, but monitor the broiling. You want crusty brown bits, not burned.

TAKEAWAY TRUTH

If you enjoy this recipe, let me know with a comment.

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Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves

Source: https://slingwords.blogspot.com/2024/11/saturday-share-retro-mac-and-cheese.html