Heather, who came to visit yesterday, requested my macaroni & cheese recipe, so here goes:
Macaroni & Cheese
(This makes a lot, but the recipe is easy to halve.)
2 (1-lb.) boxes elbow macs
3 Tablespoons butter
3 Tablespoons flour
2 (12 oz) cans evaporated milk
1 teaspoon salt
2 Cups shredded cheddar
1 Cup shredded Jarlsberg cheese*
1 Tablespoon Dijon mustard
1/2 Cup crushed Ritz crackers (or any butter cracker you like)
3 T melted butter
1/4 Cup grated parmigiana (or parmesan) cheese
*You don't have to use Jarlsberg, but it really does add a nice flavor to this. It's pricey, so I just get a quarter pound at the deli for about $2. You can always substitute a cup of any cheese you like.
Preheat oven to 350 degrees.
Coat a big lasagna pan with non-stick spray. I find I need to do one large pan and one smaller pan to fit all the macaroni.
Cook the macaroni.
Meanwhile, melt butter in a heavy, medium skillet or saucepan. When the butter is melted, add the flour and stir to make a roux; cook 2 minutes until smooth. Whisk in one can of the milk. Gradually whisk in the other can of milk until smooth. Add salt. Bring to a boil. Reduce heat and simmer two minutes, whisking until thick.
Remove from heat. Stir in cheese and mustard until melted. Add to cooked macaroni and stir. Pour into baking pans. Combine crackers, butter and parmesan, sprinkle on top. Bake 25 minutes. Let stand 10 minutes. Enjoy!
(I put foil on top to keep the macs from getting too hard. Use Reynold's no-stick, or spray regular foil with non-stick spray.)