Mom's Best Macaroni and Cheese

The real thing — macaroni and cheese as it was meant to be made.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Tip There's no need to cook the frozen peas; the heat of the pasta cooking water will do the job. If you don't want to take the time to cook carrots separately, add them to the pasta in the last few minutes of cooking.

Step 2

Preheat oven to 350F.

Step 3

Bring a large pot of water to boil over high heat Add pasta and cook according to package directions.

Step 4

Meanwhile, melt butter in small nonstick saucepan over medium heat. Add flour and cook until a paste forms, about 1 minute, stirring constantly. Slowly add the milk, stirring briskly. Bring the mixture to a simmer, stirring constantly, and cook until white sauce thickens slightly. In large bowl, combine white sauce with shredded cheddar and mozzarella.

Step 5

Place peas in a large colander in the sink. Drain pasta into colander. (The heat of the water will cook the peas.) Add pasta, peas, and cooked carrots to cheese sauce; gently stir to coat. Pour pasta mixture into a 9-inch round casserole.

Step 6

In small bowl, combine Parmesan and wheat germ. Sprinkle over pasta.

Step 7

Bake casserole about 10 minutes, until hot and bubbly.