| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Pasta, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked macaroni |
| 3 |
tb |
Butter or margarine |
| 1 |
sm |
Onion; finely chopped |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Milk |
| 2 1/2 |
c |
Shredded cheddar cheese |
| 1 |
|
Roll; (hard crust sourdough or french roll) |
| 2 |
tb |
Butter |
| 3/4 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
TOPPING
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
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