Best-ever Macaroni & Cheese

Best-ever Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
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.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings

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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