Mom's mac and cheese is pretty simple: noodles, butter, velveta, milk, salt and pepper. While I love it that way, I've added a few things as I've grown up to give it some more grown up flavors.
My favorite addition to her mac & cheese is the cracker topping. In St. Louis we have this amazing BBQ restaurant, Salt + Smoke. They have this white cheddar cracker mac that makes me want to lick the bowl every time. It's embarrassing, I realize that, but if you try this mac and cheese, you will understand. When I rewrote mom's recipe, I added a lot of what I think would have been in their mac & cheese, too.
I hope you lick your bowl after eating this mac & cheese! ;)
Mac & Cheese
1 package large elbow macaroni
1/2 cup butter
1/4 cup all-purpose flour
black pepper
salt
1 t ground mustard
1/3 t paprika
2 cups milk
1 lb Velveeta cheese
1 cup shredded sharp cheddar cheese
2 cups shredded white cheddar cheese
Topping
2 T butter
1 cup crushed cracker crumbs
Bring a large pot of lightly salted water to boiling. Cook macaroni according to package directions; drain.
Meanwhile, in a large saucepan melt butter over medium heat. Stir in flour; cook, stirring 1-2 minutes. Stir in pepper, salt, mustard, and paprika. Add milk; cook and stir until bubbly and thickened. Add cheeses. Cook and stir until cheese is melted. Stir in cooked pasta.
Transfer the macaroni into a 8” by 8” casserole dish. In a separate bowl, combine cracker crumbs and butter together.
Sprinkle cracker and butter mixture evenly on top of the macaroni and bake at 350 degrees for 20 minutes.