This recipe takes a bit more time than the macaroni and cheese in the blue box but it is well worth it. We always made this ahead and put it in the freezer to take on our beach trips, a big hit with kids young and old.
To serve it in the traditional Pennsylvania Dutch way you need to whip up some stewed tomatoes (or open a can). If you have a smaller family you can split it into several pans as it freezes well, just adjust the baking time if you put it in the oven still frozen.
Macaroni and Cheese
3 c. uncooked elbow macaroni
10 Tbsp. butter
6 Tbsp. flour
3 c. milk
2 c. shredded cheddar cheese (mild or sharp or a mixture)
8 oz. Velveta cheese, cubed
1 tsp. salt
½ tsp. pepper
4 Tbsp. dry bread crumbs (may be omitted)
Cook macaroni according to package directions; drain; Place in a greased 3 quart backing dish, set aside. In a saucepan melt the butter over medium heat. Once the butter has melted stir in the flour until smooth.
Gradually add the milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in the cheeses, salt and pepper and cook until the cheese is melted completely. Pour over the macaroni and mix well. Sprinkle the breadcrumbs over top of casserole, if desired.
Bake, uncovered at 375 degrees for 35 minutes. If you are splitting this into several pans I would suggest mixing everything together in a large bowl and then portioning out into your pans. You can even make single servings if you like.
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