First of all let me make it clear that I am NOT a foodie. But I do cook…sometimes. 
Homemade baked macaroni and cheese is a favorite here and the best I’ve ever had was made by my dear friend Kathy’s mother Dot Ressel. Dot was a wonderful, sweet lady who raised a large family and lived a beautiful full life. She’s enjoying her eternal reward now and this recipie is posted here in her honor.
Dot’s Famous Baked Macaroni & Cheese
2 T. corn starch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 cups milk
2 T. butter
4 cups shredded extra sharp cheddar
8 oz. (about 1 3/4 cup) elbow macaroni cooked.
In medium saucepan combine first 4 ingredients and stir in milk. Add butter; stirring constantly bring to a boil over medium-high heat and boil for 1 minute. Remove from heat. Stir in about half the cheese until melted. Add elbows and pour into a greased 2 quart casserole. Sprinkle remaining cheese on top and bake uncovered in 375 ° oven for 25 minutes or until lightly browned.
Enjoy!
{ 3 comments… read them below or add one }
Kitty 04.29.06 at 12:23 pm
Yummy! This is going in my “regulars” file! I love one-pot dishes, and so does my husband since he washes the dishes!
Leonie 04.29.06 at 7:55 pm
I love macaroni cheese - but three of my kids hate it!
I am with you - I cook but am not a foodie.
I do a baked macaroni cheese very simply - put the macaroni in a greased baking pan, add 1-2 cups skim milk per cup macaroni, sprinkle with chopped onion,salt, peeper. Top with grated cheese. Cover and bake one hour.
Very simple - and cuts nicely into squares.
Now I want to try your recipe this week!
Stephanie 05.04.06 at 7:52 am
That was lovely! I used about 4 oz. more macaroni with the normal sauce amount - I also used whole grain elbow macaroni. Very satisfying. Thanks for the recipe.