We rarely ever buy boxed macaroni and cheese here at home because this recipe is so easy to make and the kids prefer it over the boxed alternative! My adult daughter just contacted me last week asking for this recipe so she could make it for her boyfriend. She made my heart happy when she said that she had homemade macaroni and cheese else where but it just wasn’t the same as her Mom’s! Isn’t that what we live to hear as mothers? Well at least I do! Ha ha! So here it is. This my version of an already classic macaroni and cheese recipe from the cooking queen herself, Betty Crocker.
1 stick of butter
1/2 t. black pepper
1 sweet onion (optional)
6 T. of flour
1 large red or orange pepper (optional)
3-1/2 c. milk
8 ounces of Sharp Cheddar cheese (sharp cheese DOES make a difference)
8 ounces of Mild Cheddar cheese
*I like to substitute half of the cheese for 8 ounces of pepper cheese. I like some spice in mine!
Preheat the oven to 350 degrees. Cut the onion and cheese into one inch cubes or you can use shredded cheese. Boil a large pot of water and add 16 ounces of elbow noodles. Melt the butter in a shallow frying pan or a dutch oven over low heat. When the butter is melted add the pepper and onion. Saute until the onion is transparent and the peppers are soft on low-medium heat. Add the flour. Stir together until the flour starts to bubble. Add your milk while continuously stirring with a wooden spoon. After the mixture thickens shut the stove off and add the cheese cubes or shredded cheese. Stir until the cheese is melted. Pour over the drained elbow noodles in a 9 x 13 inch pan. You can serve immediately or bake for 20 minutes on 350 degrees.