My daughter was taught to make a macaroni and cheese by her paternal grandmother a few years back after she asked and asked for the recipe. Bobbie Rooker was an excellent cook and all her dinners were exceptional. She made so many very fancy dishes that were plated to perfection – it was hard to imagine that she would serve macaroni and cheese at a meal. But if you tasted it, you would understand why! All who sample it say it is the best! The secret to the recipe is to not mix the cheese into the sauce. Enjoy!
Homemade Southern Macaroni and Cheese
The best macaroni and cheese recipe
Equipment
- 1 13×9 oven proof glass pan
Ingredients
- 1 box elbow macaroni – 16 oz
- 1 pint half and half
- 4 tbsp butter
- 2 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 3 8 oz blocks Cracker Barrel cheddar cheese
Instructions
- Shred the 3 blocks of cheese in a food processor.
- Cook elbow macaroni according to box instructions.
- Starting with cheese, layer the cheese and noodles in the 13×9 glass pan. Save a little bit of cheese for the top.
- In a small sauce pan, melt the butter.
- Add the flour and salt to the melted butter and stir to make a thin paste.
- Add the half and half, and stir constantly until the mixture thickens.
- Pour the white sauce over the noodles and cheese in the pan.
- Sprinkle the remaining shredded cheese on top.
- Bake at 350 degrees for 30-45 minutes until the cheese on top gets a little brown and the noodles and sauce bubble.