In celebration of Mother’s Day, Our State staff members are sharing their moms’ favorite recipes. We hope you enjoy them.
Chris Hill is an account supervisor at Our State and he shares his mom’s macaroni and cheese recipe.
About this recipe, his mom, Barb, says, “This recipe came from my mother-in-law who was a great cook. I’ve never seen another recipe of mac and cheese made this way. She never measured anything, nor have I for this recipe. I did this time so it could be transcribed for others to enjoy! It’s still my three sons’ favorite.”
Mac & Cheese
- 1 pound elbow macaroni
- 6 tablespoons butter
- 8 tablespoons flour
- 4 cups milk
- 8 ounces Velveeta
- 8 ounces sharp cheddar cheese
- 8 ounces colby cheese
- salt for water
Boil elbow macaroni in salted water for the prescribed time on box. Drain and rinse in cold water. Melt 6 tablespoons butter in saucepan. Add 8 tablespoons flour, and cook until it just begins to turn brown. Add 4 cups of milk and stir constantly until thickened.
Make a layer of macaroni and put ½ of the cheese then top with approximately ½ of the sauce mixture. Repeat for a second layer. You may top with shredded cheddar cheese or buttered bread crumbs.
Bake at 350º for approximately 45 minutes to one hour. Can be made ahead of time and refrigerated.