| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Casserole, Pasta, To/from mc- | 4 | Servings |
INGREDIENTS
| 1/4 | c | Plus 2 tablespoons butter; divided |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/2 | ts | Dry mustard |
| Black pepper; to taste | ||
| 2 | c | Milk |
| 7 | oz | Macaroni; cooked and drained |
| 2 | c | Sharp cheddar cheese; shredded |
| 1/2 | c | Saltine crackers; crushed |
INSTRUCTIONS
Heat oven to 350F Melt 1/4 cup of the butter in large saucepan over medium heat. Add flour, salt, paprika, mustard and pepper; stir well. Cook 1 minute. Stir in milk. Reduce heat to low; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat; stir in macaroni and cheese. Stir until cheese is melted. Spoon into 2-quart casserole. Cover; bake 20 minutes. Melt remaining 2 tablespoons butter in small skillet; stir in cracker crumbs. Remove cover from casserole; sprinkle macaroni with cracker crumbs. Bake, uncovered, until top is golden and mixture is bubbly, about 20 minutes. Recipe by: Chicago Tribune test kitchen Posted to MC-Recipe Digest by "Bill Hatcher" <bhatcher@gc.net> on Mar 18, 1998
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