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Baked Macaroni and Cheese

The ultimate comfort food for all ages!

  
My young grand kids were coming so I prepared this for them. It was a family favorite when I was a child and when my children were young. Everyone loves it!

This is from a Chicago cooking school back in the day, The Francois and Antoinette Pope School Cookbook, where my mom took lessons. This was before Julia Child, post WWII.

1 pound elbow macaroni, cooked in salted water and drained

In a large saucepan melt 2/3 cup butter

Whisk in 2/3 cup flour and simmer a few minutes.

Whisk in 2 tablespoons dried mustard and 1/2 teaspoon salt. Simmer a minute.

Gradually whisk in 4  1/2 cups hot milk. Stir constantly and simmer 5 minutes.

Add 12 ounces American cheese or Velveeta cheese. Stir until melted.

In a buttered 2 quart casserole layer the macaroni and cheese sauce in several layers. Top with sauce.

Layer 5 American cheese slices on top and bake at 425 degrees for 20-30 minutes or until browned.

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