Macaroni and Cheese!

This is a very yummy mac & cheese recipe that my family used to make all the time. My wife and I made this a lot when we were first married until the birth of our first son. He had MSPI and so could not tolerate the protein in either milk or soy. If you like cheese, you will very much enjoy this dish!

Macaroni and Cheese

1/2 pound sharp Cheddar cheese
4 Tablespoons butter
4 Tablespoons flour
1 teaspoon Chicken flavor base (bullion cubes ;-)
1/2 teaspoon Onion powder
1/4 teaspoon White Pepper
1 1/2 teaspoons Season-All
1/4 teaspoon dry Mustard
Dash ground Red Pepper
Dash Nutmeg
2 cups milk
1 8-ounce package macaroni
Paprika

Cut cheese into 1/2-inch cubes. Melt butter; blend in flour, flavor base and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Do not allow to brown. Remove from heat and stir in milk. Bring to a boil, stirring, and cook until sauce thickens. Add 1 cup of the cheese and stir until melted. Cook macaroni following directions on package; drain. Place half the macaroni in a buttered 11 1/2x7 1/2x1 1/2-inch baking dish; sprinkle 1/2 cup cheese cubes over macaroni. Top with second layer of macaroni and cheese. Pour cheese sauce over all. Sprinkle with paprika. Bake in 350 degree Faranhit oven 30 to 40 minutes. Serve hot from baking dish.
Serves 6 to 8.

This recipe never served six to eight in this house. Even with only two of us, we loved it so much there was never very much leftovers. We eventually made a double batch just so we could enjoy it more than one meal. This meal gets better after a night in the refrigerator! Yummy!

HT: McCormick for their Spices of the World Cookbook (now sadly out of print) for this recipe.