Thursday, August 23, 2007

Mac and Cheese a la 1951

This is an oldy but goody that is delicious in the winter especially. Pure comfort food and I think comfort foods are best on cold winter nights.

Baked Macaroni and cheese
2 c dry macaroni (I like to use rotini pasta instead)
2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
2 C milk
1/2 lb. shredded sharp cheddar cheese

crumb topping:1 1/2 Tbsp. margerine
1/2 C bread crumbs
1/4 tsp. paprika

Boil your macaroni in salted water until just tender, drain & set aside.
In medium saucepan melt margerine over low heat, stir in flour & cook for one minute. slowly wisk in milk, cook & stir over medium heat until it gets thick.

Stir in salt, pepper & cheese, cook until cheese is melted. Mix cheese sauce into cooked macaroni & pour into a 9"x9" square baking dish. Melt margerine, stir in bread crumbs & paprika. Top macaroni & cheese with crumbs.
Bake at 350 degrees for about 40 minutes, until casserole is bubbly. If you wish, you can but it under the broiler for a few seconds to brown the crumbs.

If you like spicy.. add a dash or two of red hot sauce when cooking. Yum.


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