The recipe I get asked about ALL the time.

Baked Macaroni and Cheese

My sister could probably eat macaroni and cheese everyday, but about 14 years, she stopped making the ghetto boxed kind and started making this delicious recipe. A few years later, I moved to Richmond and was lucky enough to get the recipe from her to bring with me. It has lasted me 11 glorious years and I still think it's one of the best meals ever. I make it often because my husband and children LOVE it. And I make it even more often because it is my "go to" item to bring to any parties or family gathers. Every time I share it with others they ask what the recipe is. So today I will share (my version) with the world.

Ingredients: 

3 cups of shredded cheddar (PLEASE BE ADVISED that my family would not survive without cheese and we eat a lot of it, but you really only need 2 cups)

2-3 slice of cheddar cheese (We use colby jack and monterey)

1 egg

1/2 tsp of dry mustard

1/4 tsp of pepper (1 tsp of salt is optional, I personally omit)

1 tbs of cornstarch

2 tbs of butter

2 cups of milk 

2 cups of elbow noodles

Cooking spray

Preheat oven to 350. Boil noodles until al dente and strain. Mix milk, butter, shredded cheese, dry mustard, pepper, egg, and cornstarch. Add cooked noodles and mix again. Use cooking spray to cover large baking bowl or dish. Pour in mixture. Top with cheese slices. Bake for 30 minutes. Serves 6. (This is totally personal preference, but I like to take the dish out of the oven half way through baking and mix it well with the spoon just to make sure everything is baking evenly.)

You will not regret making this recipe and you will ditch the boxed mac and cheese you were using before!