Boston Market Macaroni And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | Servings | |
INGREDIENTS
| 4 | oz | Dry macaroni |
| 1/2 | Stick butter | |
| 1/4 | c | Flour |
| 1/4 | t | Dry mustard |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 2 | c | Milk |
| 1 | T | Minced onion |
| 1 | c | Or 1/4 lb. American |
| Processed cheese |
INSTRUCTIONS
Cook pasta according to instructions, drain and set aside. To make cheese sauce: melt butter in a saucepan add onion and flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for20 minutes. NOTES : For this recipe Velveeta, is really the best, but you can use another brand. Posted to MC-Recipe Digest V1 #1000 by Gr8seeksM8 <Gr8seeksM8@aol.com> on Jan 10, 1998
A Message from our Provider:
“God weeps for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1597
Calories From Fat: 912
Total Fat: 103.8g
Cholesterol: 283.1mg
Sodium: 2590.8mg
Potassium: 1014.8mg
Carbohydrates: 133.1g
Fiber: 4.7g
Sugar: 28.3g
Protein: 35.3g