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.
What do you do after mixing everything together? You turn the oven on but it doesn't say when to put it in there or for how long.
Kevin, what about the dry mustard? can you taste it in the mac? I do NOT like mustard.. 🙁
Karen, no you really can't taste the mustard....I am not a huge mustard fan and I can't taste it in there, you could try without it, I doubt it makes a huge difference, just adds a zing
Kevin, I think you may want to change that recipe to remove the 4 cups of cheese. I believe this recipe should only have 2 cups of cheese. 1 1/2 cups that you stir into the flour, milk, and butter and 1/2 cup that would be added to the top. Surely 4 1/2 cups of cheese would not be put on top of the pan of macaroni. Otherwise, it sounds like a great recipe.
Gloria, thanks, I clarified (i.e. asked my wife:) and I corrected it, 2 cups in the mixture, 2 cups on top!
That still leaves 2 extra cups of cheese in the ingredients (unless I'm missing something). I'm new to the site, but looking forward to trying it. Thanks!
Kris, for "easy mac n cheese" posting the recipe sure gave me fits:) I had cheese listed in there too many times, I just corrected it, should be fine now!
I like your sense of humor. Thanks for clearing things up. I'm planning to make it this weekend.
This sounds just like I make it, only I rinse the macaroni, and also add a dash of Worcestershire sauce. Love that cheesy crust.
This recipe is straight off the Creamettes box of macaroni. How original! I have been making this for years! Nothing Amish about it unless, of course, they are part of the Riviana family of brands owned by them since 1912 : )
You are exactly right, Joanne...in fairness, I did say it was from the Creamette's box in the intro to the recipe...good recipe!
I've always loved this recipe and I think it's one of the best mac & cheese recipes out there. Whenever I bring mac & cheese to family events, my family raves about how delicious it tastes. Kudos to Kevin to wanting to share it with more humans. FYI: IMO, the dry mustard makes the bechamel sauce more interesting.