Tried And True Baked Macaroni And Cheese
Source of Recipe
(nanamitchem)
List of Ingredients
7 oz. pkg (2 cups uncooked elbow macaroni)
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups milk
2 cups (8 oz.) grated sharp cheddar cheeseRecipe
Follow directions for cooking elbow macaroni on package; drain well and set aside.
In a medium-sized saucepan, melt butter or margarine; stir in flour, mustard and salt. Gradually stir in milk-and cook until mixture thickens and coats the back of a wooden spoon. Remove from heat. Add 1 1/2 cups of the cheese; stir into the flour-milk mixture until the cheese has melted and the mixture is smooth. Stir in the cooked elbow macaroni. Spoon entire mixture into a lightly greased 1 1/2 quart casserole or shallow baking dish. Top with remaining cheese. Can sprinkle bread crumble or finely crushed cornflakes for crunchy topping. Bake for 20 to 25 minutes, or until cheese is bubbly. Refrigerate any leftovers.
Serves 6 to 8
8 Ways/Variations To Try:
You can add any one of the following to your dish along with the cooked macaroni-at that time listed in the recipe above:
1-7 oz. can drained and flaked tuna or salmon OR
1 1/2 cups cooked diced turkey or chicken OR
1 1/2 cups diced cooked ham or luncheon meat, diced OR
1/2 pound hot dogs-cut into fourths-sliced on the diagonal OR
1/2 pound sliced cooked sausage OR
one 10 oz. pkg. thawed & drained chopped broccoli or spinach OR
2 Tbsps chopped onion & 2 Tablespoons chopped pimentoes
Can freeze. If you want to freeze leftovers, wrap tightly in freeze unbaked. To bake the frozen macaroni and cheese-uncover the dish and bake at 375F for 1 hour and 15 minutes until cheese is bubbly and center of the macaroni and cheese is hot and cooked through
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