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mother's mac and cheese (sallye)

(3 ratings)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

Another recipe from my mother's recipe box. It is a very basic recipe and I have added some options to "jazz it up" a tad. A tasty, comforting dish on a cool gloomy evening.

(3 ratings)
yield 4 -6 servings
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For mother's mac and cheese (sallye)

  • 12 oz
    small elbow or rotini macaroni
  • 1/4 lb
    (1 stick) butter
  • 1/2 c
    flour
  • 1 tsp
    kosher or coarse sea salt
  • 1 tsp
    fresh ground black pepper
  • 8 oz
    milk
  • 8 oz
    shredded sharp cheddar cheese***
  • 1 tsp
    garlic powder (optional)***
  • 1/4 c
    parsley flakes (optional***

How To Make mother's mac and cheese (sallye)

  • 1
    ***Mother's recipe called for mild cheddar cheese, but we prefer sharp. I added the garlic powder and parsley as options.
  • 2
    Cook pasta according to package directions, EXCEPT ABOUT 2 MINUTES LESS, just until al dente. Drain and set aside.
  • 3
    Place a heavy dutch oven or large saucepan over medium heat, and add butter.
  • 4
    When butter is melted, add flour, salt, pepper, and garlic powder to saucepan, stirring continuously with wooden spoon until roux is a light tan color. This will take about 4-5 minutes
  • 5
    Slowly whisk in milk, again stirring continuously until mixture is thickened, this will take about 2-3 minutes. Add in parsley at this time.
  • 6
    Reduce heat to low (a bare simmer) and add cheese. Whisk vigorously to combine cheese until it is fully melted and a smooth sauce.
  • 7
    Pour cooked pasta into the cheese sauce and stir until pasta is evenly coated with cheese mixture.
  • 8
    If sauce becomes too thick, add milk a tablespoon at a time until you reach the desired consistency.
  • 9
    You can add cooked broccoli florets to this basic recipe to make a wonderful alternate side dish.
  • 10
    Best if served while still warm.
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