Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pasta: Macaroni and Cheese




Source of Recipe


unknown


List of Ingredients




8 oz macaroni (elbow or small shells or whatever you like)
1/2 cup onion, minced (optional)
4 Tbs butter
1/4 cup flour
1 1/2 tsp dry mustard
2 1/2 cup milk
12 oz Cheddar cheese, shredded (about 3 cups) (divided)
1/4 tsp Pepper
1/8 tsp cayenne
2 Tbs bread crumbs
1/2 tsp paprika
Sliced tomato (optional)



Recipe



Boil the macaroni according to package directions. Drain.

Sauté onion in butter until soft, about 5 minutes. Stir in flour and mustard and cook 2 minutes. Slowly whisk in milk. (Easier to do if you heat the milk first.) Cook until thick and bubbly. Do not boil though.

Turn down the heat and add 2 cups of cheese by the handful, stirring until melted. Stir in peppers. Mix with pasta.

Pour into 9x9 baking dish. Toss the remaining cup of cheese with bread crumbs and sprinkle over the top. If desired, top with sliced tomato. Broil till lightly browned.

Note: I pop the milk into the microwave as I stir in the flour and mustard. The 2 minutes is about perfect for warming it up, making it easier to make a smooth white sauce.