Mac 'n Cheese

Having a mom that loved to cook spoiled my taste for "kiddie grub" from a young age. I can remember going to a friends house for dinner and having a funny colored Mac 'n Cheese, and thinking :::this is definitely not mac 'n cheese"::: . The technique for her recipe took me a long time to figure out, but comes easily now and this recipe is a regular in the cooler months, but could be made for a BBQ during the summer as well. Most of the ingredients here are left overs that receive a new life in this dish.

Val's Mac 'n Cheese
From: Mom

1 lb cooked macaroni elbows
6 Tablespoons butter, divided
3 Tablespoons flour
1 3/4 Cups milk (2% or whole milk are best), room temperature
2 Tablespoons heavy cream (optional), room temperature
3 Cups cheese cut into small cubes (cheddar, Parmesan, and jack are favorites of mine, but really any will do)
2 Tablespoons mustard (yellow or spicy work best)
2-3 Dashes Worcestershire sauce
1 Large tomato, sliced thin
2 Cups bread, cubed (day old french baguette is just as good as sliced sandwich bread)


Pre-heat the oven to 350 degrees.
Cook the macaroni as directed until el dente.
While the pasta is cooking, melt 3 tablespoons of the butter in a sauce pan over medium- high heat. Once the butter has melted whisk in the flour until incorporated and the mixture turns a golden brown (~1 minute). Whisk in the milk in three parts, combining each thoroughly before adding more. Add in cream if you are using it, and whisk to combine. Lower the heat to medium low and allow the mixture to thicken (~3-4 minutes). Add in the cheese one cup at a time, allowing each addition to melt before adding more. Whisk in the mustard and Worcestershire sauce until combined.
In a medium bowl, melt the remaining 3 tablespoons of butter and toss the cubed bread in it. Set aside.
Once the macaroni has finished cooking, strain and return to the pot you cooked it in. Add in the cheese sauce and mix to combine.
Put half of the mac 'n cheese mixture in an oven proof casserole dish. Spread the sliced tomato over the top and cover with the remaining half of the mixture. Top with cubed bread that you tossed in the melted butter.
Bake for 25- 30 minutes and enjoy!