Macaroni And Cheese Recipe
Ingredients
| Elbow macaroni | 2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Soft margarine | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 2 cups shredded old Cheddar cheese 500 mL | ||
| Buttered crumbs | ||
Directions
Cook macaroni in boiling salted water for 8 minutes or until tender.
Drain.
Meanwhile, scald milk in the top of a double boiler.
Stir in a smooth mixture of flour and margarine.
Cook and stir until smoothly thickened.
Add seasonings and cheese.
Stir until melted.
Pour over well drained macaroni and spread in a greased casserole.
Sprinkle with buttered crumbs and bake at 375F (190C) until browned and bubbly, about 15 minutes, or stir drained macaroni into the sauce.
Keep hot until serving time.
Drain.
Meanwhile, scald milk in the top of a double boiler.
Stir in a smooth mixture of flour and margarine.
Cook and stir until smoothly thickened.
Add seasonings and cheese.
Stir until melted.
Pour over well drained macaroni and spread in a greased casserole.
Sprinkle with buttered crumbs and bake at 375F (190C) until browned and bubbly, about 15 minutes, or stir drained macaroni into the sauce.
Keep hot until serving time.
Chef
