I’ve been making this recipe for so long that I don’t even remember who Linda is. Linda, if you’re reading this, I apologize, but I still gave you credit for the recipe. There are many different types of mac and cheese. My children prefer this type because it’s very creamy. Other recipes tend to have more cheese, so it’s really about preference. Sometimes, I’ve combined some panko bread crumbs with a little butter and added to the top for a little crunch. Ellen doesn’t like the crunch, so I usually leave it off. This recipe feeds a crowd which makes it perfect for your next Friday Night Porch Party.
Linda's Mac and Cheese
1 pound elbow macaroni, cooked in salted water and set aside
1 tablespoon bacon fat
1 small onion, chopped
2 cups half and half
1, 12-ounce can evaporated milk
4 tablespoons butter
1/2 cup flour
2 teaspoons salt
1 teaspoon white pepper
1 pound Velveeta type processed cheese, cubed
8 ounces sharp cheddar cheese
2 teaspoons Worcestershire sauce
Preheat oven to 325 degrees. In a large skillet, cook the onions in the bacon fat until translucent. Add in the butter and melt. Add in the flour making a roux. Cook for about 5 minutes. Using a whisk, add in the evaporated milk and half and half. Cook about 5 minutes. Add in the Velveeta, cheddar, salt and pepper and stir until cheese is melted. In a large bowl, combine the cooked macaroni with the cheese sauce. Transfer to an 8 1/2 x 11 baking dish. Bake uncovered for about 30 minutes.