If there is a poll for the most beloved comfort food, I bet that macaroni and cheese tops the list. And on a day like today full of cold and downpours, there is nothing I would rather eat than a warm bowl full of my mum’s macaroni and cheese.
Macaroni and cheese always made frequent appearances on our dinner table growing up, but it wasn’t until my brother and I both moved away that it attained its status of treasured family favourite. Or as my mum has written on the bottom of the recipe: “This is a favourite of M and S’s when they craved some hot and delicious comfort food.” Every time one of us would return home on a school break or just for a visit, we would undoubtedly request macaroni and cheese. Hot and bubbly out of the oven, it reminded us that we were home (and no longer subject to cafeteria food).
A little while ago, I finally got the recipe from my mum and tested it out on C. It worked its magic once more. Mr. Picky-eater himself loves it too! So now it is also a standby in my dinner repertoire…but that doesn’t mean I won’t be asking for it when I go to my parent’s for Christmas!
Mum’s Macaroni & Cheese
From my Mum
Yield: 4 servings
1 cup macaroni, uncooked
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup cheddar cheese, grated
1 teaspoon dry mustard (this is the secret ingredient says mum)
1/3 cup breadcrumbs
2 tablespoons cheddar cheese
1 teaspoon butter
Preheat oven to 350F.
In a large pot of boiling water, cook the macaroni until just tender (about 10 minutes). Drain.
In a medium saucepan, melt the butter over medium heat. Then add the flour and stir constantly for one minute. Add the milk and whisk until the mixture is smooth.
Just as the sauce begins to thicken (about 3 to 5 minutes) and nears a boil, add the salt, mustard and grated cheese. Stir until all the cheese is melted. Remove from heat.
Place the macaroni into a greased casserole dish and pour the sauce over top. Stir to combine.
Sprinkle the breadcrumbs over the top of the dish and dot with the butter. Then sprinkle with cheese.
Place in the oven and bake for 10 to 15 minutes. (If you like the topping to be extra crisp, you can put the dish under the broiler for the last few minutes).
Note: You can also add some meat to the macaroni and cheese – just like hot dogs when we were kids. In this batch, I chopped up some German salami into small pieces and mixed it in with the macaroni and cheese before adding the breadcrumbs.
This recipe has been submitted to Family Recipes