| January 2002 |
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Homemade Macaroni &
Cheese
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This is one of my college-aged son’s first requests when he comes home to
visit. I’ve made this dish since he was a little boy, and it’s still one of
his favorites. Reheat leftovers the next day - it makes a great lunch dish,
too!
| Ingredients: |
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| 3 ½ cups uncooked macaroni |
| 3 ½ cups shredded cheddar cheese |
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| 2 Tablespoons butter or margarine |
| ¼ teaspoons salt |
| ¼ teaspoons pepper |
| 2 Tablespoons flour |
| 2 cups milk |
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| Bring cold water to boil; add
macaroni. Stir to prevent sticking. Bring water back to a boil. Boil,
uncovered, until macaroni is “al dente”, tender but not soft. Drain
macaroni. Layer ½ macaroni in a casserole dish. Sprinkle with ½ shredded
cheese. Repeat. Melt butter or margarine in a saucepan. Using a
whisk, add salt, pepper, and flour to mix. Let bubble briefly, remove
from heat, add milk and return to burner. Stir constantly until boiling. Boil and stir 1
minute. Pour over macaroni and cheese.
Cover and bake 25 minutes at 375 degrees or until macaroni and
cheese is bubbly and light brown on the edges. Stir thoroughly, and
enjoy!
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