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Macaroni and Cheese
Ingredients:
6 oz. elbow macaroni
3 Tbs. butter
1/4 c. finely chopped onion, opt.
2 Tbs. flour
1/2 tsp. salt
Dash pepper
2 c. milk
2 c. cubed sharp American cheese
1 med. tomato, sliced
Salt
6 oz. elbow macaroni
3 Tbs. butter
1/4 c. finely chopped onion, opt.
2 Tbs. flour
1/2 tsp. salt
Dash pepper
2 c. milk
2 c. cubed sharp American cheese
1 med. tomato, sliced
Salt
Directions:
Cook macaroni according to pkg. directions; drain. In sauce pan melt butter. If using onion, cook it in butter till tender but not brown. Blend in flour, the 1/2 tsp. salt and pepper. Add milk all at once; cook and stir till thickened and bubbly. Add cubed cheese to sauce; stir till melted. Stir cheese into macaroni. Turn into 1 1/2 qt. casserole. Sprinkle tomato slices with a little salt; arrange atop macaroni. Bake, uncovered, at 350 till heated through, 30 to 35 minutes.
Makes 6 Servings
Cook macaroni according to pkg. directions; drain. In sauce pan melt butter. If using onion, cook it in butter till tender but not brown. Blend in flour, the 1/2 tsp. salt and pepper. Add milk all at once; cook and stir till thickened and bubbly. Add cubed cheese to sauce; stir till melted. Stir cheese into macaroni. Turn into 1 1/2 qt. casserole. Sprinkle tomato slices with a little salt; arrange atop macaroni. Bake, uncovered, at 350 till heated through, 30 to 35 minutes.
Makes 6 Servings
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