Humphrey’s Mid Century Macaroni and Cheese
"I have made dozens and dozens of different macaroni and cheese, casseroles, searching for the perfect one and I keep coming back to this childhood recipe from my grandmother. Pretty straightforward, but still my favorite. Sodium citrate keeps the cheese soft and keeps it from curdling."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (142.9 g)
- Calories 331.7
- Total Fat - 14 g
- Saturated Fat - 8.2 g
- Cholesterol - 38.1 mg
- Sodium - 552.2 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 3.3 g
- Sugars - 1.8 g
- Protein - 21.9 g
- Calcium - 558.4 mg
- Iron - 1.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350° F.
Step 2
Boil the pasta until al dente. Drain and transfer to a large bowl.
Step 3
Add the butter and stir until the pasta is coated.
Step 4
Let the pasta cool to room temperature.
Step 5
Mix the soup with the milk or half and half, sodium citrate, salt and pepper and then add to the pasta and mix well.
Step 6
Add the cheese and stir to combine.
Step 7
Transfer to a 9 x 13 baking dish.
Step 8
Bake for 40 - 45 minutes or until golden brown and bubbling.
Tips
No special items needed.
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