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    Macaroni And Cheese for 24


    Source of Recipe


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    List of Ingredients




    1 1/4 lbs. (6 c.) elbow macaroni
    3/4 c. butter or margarine
    1/2 c. all purpose flour
    2 t. salt
    1/4 t. pepper
    10 c. milk
    1 c. chopped onion (opt.)
    1 1/2 lbs. sharp process American cheese, cubed (6 c.)
    4 tomatoes, sliced

    Recipe



    In two lg. kettles cook macaroni in lg.
    amounts boiling salted water till tender;
    drain. In lg. kettle melt butter; blend in
    flour, salt, and pepper. Add milk; cook
    and stir till thick and bubbly. Add onion
    and cheese; stir till cheese is melted.
    Spread macaroni in two 13x9x2" metal
    baking pans. Add half the sauce to each
    pan; mix with macaroni. Sprinkle tomato
    slices with salt; arrange on top, pushing
    edge of each slice into macaroni. Bake at
    350° for 45 min., or till hot in center.
    Makes 24 (3/4 c.) servings.


 

 

 


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