There is nothing my husband loves more than my homemade mac and cheese. This year, he begged me to make it for Thanksgiving along with all the other dishes I already make. Instead, I am starting a new tradition! The night before Thanksgiving, I am baking a ham and making his favorite mac and cheese with some sautéed vegetables. This way, the ham will be cut and ready for Thanksgiving and all I have to do is reheat them! Win Win!
This recipe has been on my blog for a while now. I just wanted to make it more visible for those of you who just read my blog posts.
- 16 oz Elbow Macaroni
- 4 cups Shredded Cheddar Cheese
- 3 tsp Dry Ground Mustard
- 1/2 cup Salted Butter
- 1/2 cup Flour
- 5 cups Whole Milk
Cook the pasta according to package directions. Melt the butter in a large saucepan over medium heat. Add flour and mustard and whisk well until incorporated. Slowly add the milk and stir constantly until the mixture thickens and bubbles. Remove from the heat and add 2 cups of cheese and stir until melted. Add the mixture to the drained pasta and mix well. Pour into a greased 9 X 13 dish and cover with the remaining cheese. Bake at 375 degrees for 40 minutes.
Let the dish stand for 10 minutes before digging in!