Macaroni and Cheese like my Mother used to make
Traditional favorite, nutritious as well as easy to make. This is as close to the taste I remember from my youth as I can create. Some liberty were taken. There was no Non-Fat Half and Half in her day. Still, it beats the best packaged product you can buy in every respect.
"The answer to the question below is - USDA [not me] says under 30 carbs is low. There are 8 carbs from sugar and a total of 29 per serving. If this is too high I apologe for the statement."- Cyrano
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Macaroni and Cheese like my Mother used to make Preparation
Cook elbow macaroni noodles according to package directions. Drain.
Meanwhile pour half and half into sauce pan. Cut cheese spread into chunks and add to sauce pan. Cook over low heat, stirring until cheese has melted. Add butter and melt into cheese sauce. Add salt & pepper to taste. Place cooked elbow macaroni in a 12 cup capacity oven proof baking dish. (Corning ware or Pyrex) Stir in cheese sauce and mix well. Top with shredded cheddar cheese if desired.
Cut bread slices into small "crouton" size pieces. Scatter on top of mixture. (I am not sure why my mother put bread pieces on top, just that she did)
Bake covered in preheated oven at 350 until bubbly, about one hour. Remove and let stand for 5 minutes. Serve sprinkled with paprika if desired.
Note: Velveeta has twice the fat content as the Wal-Mart brand.
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