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Bev's Macaroni and Cheese

So I don't know who ev is however I do know that this mac & cheese was pretty darn good! Kurt takes a golf trip every year and is gone for a little over a week. While I hate that his is away, I am allowed to cook whatever I want. This usually means that I eat pasta and drink wine for a week straight (I'm not complaining)! I was in the mood for some serious comfort food while he was gone and that could only mean one thing....macaroni & cheese. I have been looking for a really creamy and delicious macaroni & cheese recipe for some time now. I used to always add the cheese when the milk mixture was too hot so my cheese was always gritty. I've finally learned that I don't need to cook the milk and cheese on med-high heat to make it melt. I am also not a fan of eggs in my mac & cheese, specifically since I don't eat eggs by themselves. I'm always worried I'll end up with mac & cheese and scrambled eggs - yuck! My ideal macaroni & cheese would be along the lines of the Noodles & Co macaroni & cheese but I can't quite figure out how they make that delicious cheese sauce. If you know how to make this macaroni & cheese from Noodles you better post a comment with the recipe!!!

Anyhoo, I found this dish on one of my favorite new sites to search for recipes, This macaroni & cheese is very cheesy and creamy, although not as creamy as I thought it'd be but that may be because I used too many noodles. I thought the flavor was good (even though I forgot to add the mustard) and it is definitely something I'd make again. I did find out that it does not re-heat very well so I'd probably half the recipe next time I make it. If you want some yummy comfort food this will fit the bill.

Bev's Macaroni and Cheese

2 tbsp butter
1/4 cup flour
1 tsp salt
1/2 tsp dry mustart
1/4 tsp pepper
2 1/2 cups milk
2 cups grated chedder cheese
8 oz dry elbow macaroni noodles, cooked according to package directions

1. Melt butter in medium saucepan. Stir in flour, salt, mustard, and pepper until smooth.
2. Remove from heat and gradually stir/whisk in milk until smooth.
3. Stirring constantly, cook over medium heat until thickened, about 10 minutes.
4. Remove from heat. Stir in 1 1/2 cups cheese until melted.

5. Combine cheese mixture with macaroni noodles and pour into a 2 quart casserole dish. Sprinkle remaining cheese on top.
6. Bake in 375 degree oven for 25 minutes or until cheese is bubbly and golden.

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