Homemade Mac and Cheese

Recipe courtesy of MrsLB705

(15-20 servings)

1 ½ quarts milk (any % is fine)

2 lbs. American cheese (you can get ends at any grocery deli, they come in big hunks)

Plain bread crumbs

3-4 TBS. butter

2/3 cup flour

Hot sauce

¼ tsp. pepper

2 TBS. mayonnaise

1 TBS. dijonnaise

1 lb. Rotini

2 12-oz. boxes tri-color rotini

 Preheat oven to 350.

Heat 5 cups of milk over medium heat until very hot.  Shake I c. milk with 2/3 c. flour until mixed.  Add to hot milk stirring constantly until thickened (this take a few minutes, and you may need to add a bit more flour if the milk isn’t hot enough.)  Shred cheese in food processor or grater, add all but about 2/3 c. to cream sauce.  Add a few drops of hot sauce and pepper to sauce.

Cook pasta according to package directions and drain thoroughly.  Toss pasta with mayo and dijonnaise.  Stir in cheese sauce.  If pasta isn’t as creamy as you’d like, add more milk.  Spread evenly in large pan sprayed lightly with cooking spray.

Melt butter in skillet.  Add bread crumbs, stirring to coat.  Cook about one minute.  Sprinkle reserved cheese and breadcrumbs over the pasta.  Bake for 30-45 minutes or until bubbly.