1 1\/2 c. elbow macaroni
\n3 tbsp. butter
\n2 tbsp. flour
\n2 c. milk
\n8 ounces sharp cheddar cheese, grated or cubed
\nsalt and pepper<\/p>\n
Cook macaroni in boiling salted water until almost tender, 9-10 minutes then drain.<\/p>\n
In a saucepan melt the butter then blend in the flour cook for a minute or two to get rid of the raw flour taste. Wisk in 2 c. milk, cook until thick and bubbly. Add the cheddar cheese and stir until melted.<\/p>\n
Mix the cheese sauce with the marcaroni, Turn into a 1 1\/2 quart casserole, Spinkle with bread crumbs and bake at 350 degrees for 35-40 minutes or until bubbly and golden.<\/p>\n
May add 1\/4 c.finely chopped onions to the cheese mix then add to macaroni and proceed. May also top with sliced tomatoes sprinkled with salt.<\/p>\n
Serves 6.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 c. elbow macaroni 3 tbsp. butter 2 tbsp. flour 2 c. milk 8 ounces sharp cheddar cheese, grated or cubed salt and pepper Cook macaroni in boiling salted water until almost tender, 9-10 minutes then drain. In a … Continue reading