Monday, February 26, 2018

Baked Macaroni and Cheese

Good Housekeeping's Cooking with Susan, 1967

45 minutes
4 Servings

2 cup macaroni (in 2-1/2 inch pieces, or elbow macaroni)
1 small onion (minced)
2 tablespoon butter or margarine
1 tablespoon all-purpose flour
1⁄4 teaspoon dry mustard
3⁄4 teaspoon salt
1 dash ground black pepper
2 cup milk
1⁄2 pound cheddar cheese (medium grated or sliced)
3⁄4 cup fresh bread crumbs
4 teaspoon margarine or butter (melted)

Cook macaroni as label directs.

Heat oven to 400F.

Place minced onion and 2 tablespoons butter in double boiler. When butter is melted, stir in flour, mustard, salt, and pepper. Slowly stir in milk; cook, stirring often, until smooth and hot.

Add about 3/4 of cheese (slice right into sauce, if desired); stir until cheese is melted.

When macaroni is tender, drain into colander; turn into greased 1-1/2 quart casserole. Pour cheese sauce over macaroni, tossing lightly with fork to coat all macaroni with sauce. Top with rest of cheese.

Toss bread crumbs with melted butter; sprinkle over cheese.

Bake, uncovered, 20 minutes.


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