Squishious, delicious in every bite

It goes down super-dee-duperly right.

Oodles of noodles. Cheese by the ton.

Mac and Cheese is number one!


Macaroni, Macaroni, Mac and Cheese

Three times daily, pretty please!

Macaroni, Macaroni, Mac and Cheese

We love Mac and Cheese.

– From Barney & Friends “Snack Time”

Macaroni and cheese is the ultimate comfort food.  Our friend, Bobby A., in the B&M kitchen, has got the recipe down to absolute perfection –  just the right amount of squishy to crispy and cheesey to noodley.

Try his recipe and let us know what you think:


1 lb elbow macaroni

2 qt. chicken stock

1/2 lb butter

Flour ( as needed )

2 c. grated Parmesan cheese

1/2 lb sliced American cheese

Parsley and Paprika to taste.


Preheat oven to 350°.


Bring 4 quarts of water to boil in a large pot. 

Boil elbows until they tender ( about 8-10 minutes)

Rinse the elbows in cold water and set aside.


Bring 2 quarts of stock to boil.


While that is heating, melt the butter in a 2 qt. saucepan. 

Slowly add spoonfuls of the flour and mix well until you get a nice thick paste. ( In the restaurant world, this is called a “blonde roux”.)

Once the “roux” becomes a nice, thick consistency, whisk it into to the boiling chicken stock.  Keep whisking until the stock thickens.  (the liquid must boil for this to thicken)

Remove the  from the heat and set aside.


In a large (5 qt) mixing bowl, mix together the macaroni and parmesan cheese.  Next, add the stock/roux mixture and mix very well.


Place the mixture into a 9″ X 12″ baking pan or casserole dish.

Layer American cheese across the top.

Sprinkle with parsley flakes and paprika.


Place the baking dish into a 350° preheated oven.

Bake until the American cheese browns and is bubbling. ( approximately 30-45 minutes)


Serves 6

Calories per serving – we’re not telling….  

This recipe hs been posted as a part of our Thanksgiving Celebration.