Best-ever Macaroni & Cheese
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups dry macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- dash black pepper
- 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
- tomato slices, as needed
- paprika, as desired
Instructions
- Cook macaroni in a pot of salted boiling water until just tender. Drain.
- In a large saucepan, melt the butter, then whisk in the flour until smooth.
- Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
- Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
- Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
- Place the drained macaroni in the pan and spread out evenly.
- Pour cheese sauce evenly over the top.
- Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
- Top with remaining cheese.
- Bake for 30 minutes or until hot and bubbly.
- Sprinkle with paprika, serve and enjoy.
Notes
Low cost per serving.
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