A great memory I have is from way back in the mists of time when I could barely see over the dining room table.  We would go to my Grammy’s for Thanksgiving and the table would be groaning with wonderful food including her mac and cheese.  And it was all at my eye level!  It is a traditional dish for us at the holidays.

I have to say my husband makes the best mac and cheese.  Full of flavour and a wonderful comfort food quality to it.  His inspiration comes from the Betty Crocker New Cookbook but he changed it a bit and added some ingredients.  And it was even more special this Thanksgiving as our daughter helped him make it.  🙂

Before the sauce is made get the pasta cooking and set aside when done. It needs about 2 cups for this recipe.

In a large saucepan melt a 1/4 cup of butter.

Chop up some onions and garlic.  About half an onion and a few cloves of garlic.

Saute until onions begin to soften in the butter.  Add salt and pepper to taste.  Next add a tablespoon of stone ground mustard and a tablespoon of Worcestershire sauce to the mixture.  Stir well.

Add a 1/4 cup of flour to make the roux.

Once the flour is mixed in with the butter add 2 cups of milk to the roux and stir well.  Keep stirring while it comes up to a boil.

For the cheese, shred about 2 cups of cheddar.  We also add some jarlsberg and parmesan to give it a few layers of flavour.

Once the milk has come to a boil, reduce the heat and add the cheese.

Once the cheese is melted and is mixed in thoroughly pour it over the cooked pasta in the baking dish.

Top with more shredded cheese.

This was made the day before so it was covered and left to cool down.  Once the turkey was out of the oven then we popped it in and heated it through and let the cheese on top brown.

As I said this is my favourite and I could just eat bowls of this!