When I was a kid we had macaroni and cheese a lot. Sometimes with cream of tomato soup and sometimes with a bacon sandwich. I loved it.
It’s funny, my grandkids always favored the kind that came in a blue box. I still like this the best.
Creamy Macaroni and Cheese
Saucepan for the macaroni
3 Quart Shallow Baking Dish
Preheat oven to 400 degrees
Grease Baking Dish
7 ounces elbow macaroni
6 tablespoons butter, divided
1 cup milk
1 cup heavy cream (or half and half)
2 cups shredded sharp cheddar cheese
1 cup shredded extra sharp cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon brown mustard (spicy to your taste)
¾ cup bread crumbs
Cook macaroni according to the package.
While macaroni is cooking melt butter over low to medium heat in the large saucepan.
Stir in flour until smooth.
Gradually add both milks.
Bring mixture to boil over medium to high heat.
Cook and stir for 2 minutes.
Reduce heat to low
Add cheeses, mustard, salt and pepper.
Stir until the cheese is melted and sauce is smooth.
Drain the macaroni and add to cheese sauce.
Stir to coat.