| 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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