I totally understand what’s up with the gourmet restaurants trying to create versions of macaroni and cheese, there is something ultimately completely comforting about all that carby cheesy goodness. And with the majority of the western world thinking the only kind of macaroni and cheese out there comes in the form of Kraft Dinner’s nuclear orange cheese… well who can blame them for making this classic with gruyere and topping it with panko. But for me, macaroni and cheese is always the recipe from Better Homes and Gardens 1962.
Like my mom used to make it.
Macaroni and Cheese
1 1/2 cups elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
2 cups shredded sharp cheddar cheese
Heat oven to 350°.
Cook macaroni in boiling, salted water till tender; drain.
Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper, and cheese; stir until cheese is melted.
Mix sauce with macaroni. Turn into 1 1/2 quart casserole. Bake in moderate oven about 45 minutes, or till bubbly and browned. Makes 6 to 8 servings.