Ultimate Comfort Food

Whether it is packaged Kraft macaroni and cheese or easy- mac (what all college students love), nothing beats the taste of noodles and cheese. This afternoon Gail (my truly gifted of a cook mother) decided to make some good ol' homemade macaroni and cheese. I mean I am talking about the hearty, fattening, three kind of cheese kind that is sure to raise cholesterol...


Ingredients:
1 (8-ounce) package dried elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
2 cups (8 ounces) shredded sharp Cheddar, Swiss, and Italian (provolone, romano, asiago, and parmesan cheeses)
paprika (optional)

Step 1: Cook macaroni according to package directions, omitting salt. Drain and set aside

Step 2: Melt butter in a heavy saucepan over low heat; add flour; stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and cheese, stirring until cheese melts. (You can put as much or as little cheese as you want. If you are a Jones you love cheese. So our macaroni and cheese is quite the cheesiness sensation).


Step 3: Stir macaroni into cheese sauce, and pour into a lightly greased 2-quart baking dish or an 11x- inch baking dish. Sprinkle with paprika, if desired. Bake, uncovered at 350 degrees for 25-35 minutes or until bubbly. Let stand 5 minutes before serving.


Bon Appetite!


And so on,
Elizabeth