I know that there are many, many different recipes out there for macaroni and cheese....baked, crock-pot, stove-top, etc. And I must admit that I have tried most of them, but this one seriously takes the cheese...err, I mean cake.
After a little prodding, I finally got M to the Izz-A's mother to share with me her famous recipe.
**This is for a 9x13 casserole dish.***
1 box (1 lb.) elbow noodles
1 1/2 block shredded sharp or extra sharp cheddar cheese
1 box (16oz.) Velveeta cheese (but you won't use it all)
4 tbs butter
4 tbs flour
2 cup whole milk
salt to taste
Boil noodles and set aside.
Make white sauce: In a microwavable bowl, melt butter. Then add flour and whisk. Then pour in milk, whisk good, and cook for approx. 6-10 minutes (in 2 minute intervals) stirring/whisking every 2 minutes until the watery sauce turns into a creamy, thick sauce. The key is to keep stirring throughout the cooking.
Once your sauce is thick and creamy, add 1/3 of the Velveeta cheese block to it. No need to reheat, it should melt while being stirred.
Spray your pan and layer the ingredients as follows:
noodles, salt, cream/sauce, shredded cheese. Repeat twice, making two full layers, making sure to end with the shredded cheese.
Bake at 350 degrees for approx. 40 minutes.