Abuela's Homemade Macaroni & Cheese

Every time we went to visit my Abuela growing up, she'd have a fresh batch of her famous macaroni and cheese waiting for us in the oven. I got this recipe from her when I was in college but she had a hard time putting it down on paper - she never measured anything! I've played around with this recipe several times and substituted other cheeses for the cheddar or added meats to it. I also don't bake mine but it seems like my Abuela always did....or maybe she was just keeping it warm in the oven?? Anyway, this is so much better than boxed mac & cheese!

Abuela's Homemade Macaroni & Cheese

16 oz. elbow marcaroni - cooked according to package directions

1/2 cup butter (I usually use less.)

6 Tbsp flour (approximate)

2 cups milk

1/4 cup more milk

8 oz. grated cheddar cheese (I always use at least two heaping cups full - and I've tried colby jack and sharp cheddar - both good!)

1/2 tsp. garlic salt

1/2 tsp. salt

1/2 tsp. pepper

Parmesan cheese

Make white sauce by melting butter in small saucepan over low heat. When melted, add flour. When begins to bubble, add 2 cups milk. Stir on stove top until it has thickened. Remove from heat and add cheese. Stir until melted. Add the extra 1/4 cup milk.

Salt, pepper and garlic salt the cooked macaroni. Pour cheese sauce on top of it.

Sprinkle with parmesan cheese.