| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Casseroles, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked macaroni |
| 3 |
T |
Butter or margarine |
| 1 |
|
Onion, finely chopped |
| 2 |
T |
Flour |
| 1 |
t |
Salt |
| 1 |
t |
Dry mustard |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
c |
Milk |
| 2 1/2 |
c |
Shredded cheddar cheese |
| 1 |
|
Roll, hard crust sourdough |
|
|
or french roll |
| 2 |
T |
Butter |
| 3/4 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Cook macaroni according to package directions. In large saucepan, melt
butter. Add onion and cook until tender. Stir in flour, salt. mustard,
salt and pepper. All milk slowly, stirring constantly, and cook until
sauce is thickened and bubbly. Add cheese and stir until melted.
Combine cooked macaroni and cheese mixture and mix well. Pour into
buttered casserole. (I use one that's about 12" square). Top with
topping and bake in 375 oven for 20 - 25 minutes. To make topping:
tear roll apart and use steel blade of food processor to chop into
fine bread crumbs. Melt better in small saucepan then add crumbs and
toss until covered with butter. Combine buttered crumbs with cheese
and spread over casserole. I generally serve this with sauteed
Kielbasa. Kraft's Macaroni and Cheese is great and I always have boxes
in the cupboard as it's something my son can make in a hurry. However,
"sure doesn't compare to Mom's!" As with many of my recipes, I
evolved this from one I originally found on a macaroni box. Posted to
MC-Recipe Digest V1 #1056 by "M. Hicks" <nitro_ii@email.msn.com> on
Jan 29, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”