Ten years ago, I had an extremely picky two year old. He really only ate peanut butter sandwiches, string cheese and macaroni and cheese. I was worried about what he was going to eat for Thanksgiving dinner so I brought homemade macaroni and cheese as a side dish. It was a huge hit and I’ve been asked to bring it to Thanksgiving dinner every year since.
I’d love to give credit for the recipe, but I don’t remember who I got it from. I got it from a neighbor when The Hubsters and I were poor starving college students, and I can’t remember her name. Sorry, but if it was you, thank you so much for the recipe. It’s a Thanksgiving tradition now!
12 ounces dried elbow macaroni (2-2/3 cups)
1-1/2 cups milk
1/4 cup butter, melted
1/2 teaspoon ground white pepper
1/4 teaspoon salt
8 ounces American cheese, cut into 1/2-inch cubes
8 ounces sharp cheddar cheese, shredded (2 cups)
2 ounces mozzarella cheese, shredded (1/2 cup)
20 rich round crackers, crushed
1. Preheat oven to 350 degree F. In a large pot cook macaroni according to package directions; drain. Return to pot.
2. Add milk, melted butter, pepper, and salt. Stir in cheeses. Transfer to a greased 2-quart casserole.
3. Bake, uncovered, for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers. Bake 5 minutes more or until crackers are browned and mixture is just heated through (don't overheat or mixture will curdle). Let stand 10 minutes before serving. Makes 8 to 10 side-dish servings or 4 main dish servings.
I hope your family loves this as much as mine does!