Today, July 14, is National Mac & Cheese Day! I have loved Mac & Cheese since I was a little girl. Back then, I loved Kraft Mac & Cheese, and while it will do in a pinch even now if I add some real cheese, I have my very own beloved Mac & Cheese recipe that I prefer when I have time. I used to call it Protestant Mac & Cheese, because it’s perfect for a covered dish lunch at a church gathering in the South.
I love to cook but don’t do it every day. When I do, I love to make Mac & Cheese, so today, I’m sharing my very favorite personal recipe in honor of National Mac & Cheese Day! Enjoy!
- 3 TBSPNs butter or margarine, divided (I always use salted butter)
- 1/4 cup flour
- 1 TSP salt
- 2 cups milk
- 1/4 pound Velvet Pasteurized Cheese Product, cut up
- 8 ounces Colby Cheese, grated
- 8 ounces Sharp Cheddar, grated, divided
- 2 cups elbow macaroni, cooked, drained
- 1 sleeve Ritz crackers, crushed into crumbs
- Preheat oven to 350 degrees
- Melt 3 tblspns of the butter in large saucepan on low heat.
- Blend in flour and salt, cooking and stirring for one minute.
- Gradually add milk; cook stirring constantly, until thickened.
- Add prepared cheese product plus the Colby cheese and 4 ounces of Sharp Cheddar, stirring until melted.
- Stir in macaroni.
- Pour mixture into lightly greased 1-1/2 quart casserole. Sprinkle with Ritz Cracker crumbs and remaining Sharp Cheddar
- Bake at 350 for 20 minutes or until thoroughly heated.
Happy National Mac & Cheese Day!