While my mom is the greatest on earth, she will willingly admit that she can't bake even simple cookies. But when it comes to mac n cheese, I would always get her on the phone. She never wrote her recipe down and finally one day I did it for her. The world deserves it!
Ingredients:
13 oz evaporated milk
8 oz cheese - she uses a combination of American, Velveeta and Colby Jack (sometimes I add a little more to make it gooey-er)
2 Tbsp butter
2-3 Tbsp melted butter
1 heaping Tbsp flour
1/2 tsp dry mustard
3/4 lb macaroni
Corn flakes, crunched
Prep:
- Heat 2 Tbsp butter with flour and dry mustard on low to make a roux, stir til smooth
- Pour in milk slowly and add cheese. Stir until there are no lumps.
- Boil water at the same time. Cook macaroni for 6 min. or until al dente. Drain.
- Put cheese mix and macaroni in 2 1/2 qt pan sprayed with Pam.
- Sprinkle crunched corn flakes on top and drizzle with melted butter.
- Bake for 30 min @ 350 degrees. Top should be golden brown.
Enjoy!