What do you think of when you are hankering for your favorite comfort food? When you just want to sit down and dig in to something that makes you happy to eat. Maybe it even evokes special memories. For many people it is a plate full of warm-your-tummy, creamy, homemade macaroni and cheese.
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On a recent, rainy and blustery day, our daughter, Abbey had the same hankering and requested baked macaroni and cheese. I served her a big bowlful because I love her and because it makes a mama happy to fill her offspring with comfort food.
It is a great option for little kids too. For holiday meals I make a baked macaroni and cheese casserole because it is one dish I know for sure all of our grandkids will eat, even the picky ones. I love to top the casserole with thinly sliced tomatoes. Since that is considered totally “yucky” to some, I leave one side of the pan plain.
Macaroni and Cheese Casserole
- 1 package (1 lb. box) San Giorgio Elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- salt (I use 1 tsp.) and ground black pepper to taste
- 5 cups of milk
- 4 cups (16 oz.) shredded cheddar cheese
Cook pasta according to package directions.
recipe makes 8 to 10 servings.
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