I have always loved macaroni and cheese. It is one of my favorite foods. Lately, I've been making a vintage version from a recipe card I found in my Granny Besse's recipe collection. It's from 1973, McCall. It's a creamy, cheesy version. Because there's nothing more disappointing than macaroni and cheese that is dry - or that has no flavor.
8 oz. elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk (I have used skim, and it turns out fine)
2 cups cheddar cheese, grated
1 large tomato, thickly sliced (I left this out, since tomatoes are not in season right now)
Preheat oven to 375*. Cook macaroni as directed on package, drain. Melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boil, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and the macaroni. Pour into 1 1/2 quart casserole. Arrange tomato slices on top. Sprinkle remaining cheese on top. Bake 15 minutes, or until cheese is golden brown.