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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mark's Famous Macaroni and Cheese Recipe

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This recipe for Mark's Famous Macaroni and Cheese is from The Abbott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. elbow macaroni (or shape of noodle/pasta of choice)
1 lb. block extra sharp white cheddar cheese
1 lb. block Monterey Jack cheese
¼ c. flour
3 tbsp. butter
2 ½ c. milk
Bread crumbles* (see note)
Directions:
Directions:

  • Chop up cheese into cubes and set aside

  • Boil noodles/pasta; set aside when done

  • Put butter and flour in (at least) a two-quart sauce pan

  • Stir together butter and flour. It should get pasty

  • Patience is key with the roux. It can take up to 30 minutes to get it right!

  • Slowly add in milk, little by little, stirring constantly to make the roux. It should become like pancake batter when done

  • Slowly add in cheese; stir constantly to melt

  • Add noodles to casserole pan**

  • Pour cheese mix over noodles. Stir

  • Add breadcrumbs on top

  • Bake uncovered in 350º oven for 45-60 minutes, until golden brown

  • Salt and pepper to taste
Personal Notes:
Personal Notes:
*Breadcrumbs: Pepperidge Farm breadcrumbs are the best, but can only be found certain times of the year. Crushed White Cheddar Cheez-Its are a great substitute!
**Casserole pan: Use large, disposable deep roasting pan from Walmart

 

 

 

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