This is a comforting and hearty dish passed down from my Mom. I grew up eating this cheesy goodness and now my children get to enjoy it.
Author: Tammi Forcier
Serves: 12
Ingredients
16 oz box of elbow pasta
½ cup of onion, diced
½ cup celery, diced
½ cup of carrots, shredded then diced
½ stick of butter
¼ cup of flour
1 tsp of mustard powder
Salt and Pepper
2½ cups of milk
8 oz of cream cheese, cubed
10 oz of shredded cheddar cheese
Instructions
Cook the pasta according to the package directions in a large stock pot. Set aside.
Preheat oven to 350 Degrees and grease 2 baking dishes. Set aside.
In a large skillet or large stock pot melt the butter and add the carrots, celery and onions. Cook for 5-8 minutes until the veggies become soft.
Sprinkle the flour over the veggie mixture and stir to coat them well. Add the cubed cream cheese and pour in 2 cups of milk. Whisk the cheese and milk mixture constantly until the cream cheese starts to melt. Once it starts to thicken pour in the last half a cup of milk and continue whisking until it's completely melted, about another 10 min.
Pour the cheese over the elbow macarroni and stir to combine.
Pour half of the Mac N Cheese in one baking dish and the other half in the other baking dish.
Bake one of them for 30 minutes. Let cool for 5 minutes and serve.
Let the other baking dish come to room temperature and freeze for another night.
Recipe by Momma's Meals at https://mommasmeals.org/nunneys-super-mac-n-cheese-for-sundaysupper/