Interestingly, mac n cheese is NOT something I often see on Amish menus. I’m not sure why. Homemade noodles are a part of Amish culinary culture and so is cheese, so you’d think it’d be a natural. I’m not saying you never see it, but it’s not something that is commonly served. But trends catch on, maybe mac n cheese will too. This is one of the best variations on the old favorite I’ve tried. This old recipe comes from the back of a Creamettes box and it’s superb. Rachel fixed some (with my help, since her hand is broken) for my birthday. Yum!
- 1 pound Creamette elbow macaroni
- ½ cup margarine or butter
- ⅓ cup all-purpose flour
- 2 t. dry mustard
- 2 t. salt or seasoned salt
- 5 cups milk
- 4 cups (1 lb.) shredded sharp cheddar cheese
- Preheat oven to 375 degrees.
- Cook macaroni in 5 quarts boiling water for 8 minutes.
- Drain macaroni.
- In medium saucepan, melt butter.
- Stir in flour, mustard, and salt.
- Gradually stir in milk.
- Cook and stir until mixture thickens slightly.
- Remove from heat.
- Add 2 cups cheese to milk mixture and stir until melted.
- Stir in macaroni.
- Turn into greased 2 quart baking dish.
- Top with remaining 2 cups cheese.
- Bake 30 to 35 minutes or until bubbly.