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Macaroni
and Cheese Casserole |
| Macaroni and cheese with a home-made touch calls for sharp cheddar cheese for a quick and simple, wholesome cheese sauce. Any time you need a cheese sauce for broccoli or cauliflower, just omit the macaroni and the topping! You can use white pepper in the sauce if you prefer the appearance. |
3 cups macaroni 4 tbls butter 4 tbls flour 2 cups milk 1 cup grated sharp cheddar cheese ½ tsp salt ½ tsp pepper |
¼ tsp dry mustard Topping ¼ cup fine dry breadcrumbs 1 tbls butter 2 tbls grated cheddar paprika, optional |
| Cook macaroni according to package directions. Melt butter, add flour, and stir until bubbling. Gradually add milk and stir constantly until smooth and thickened. Add cheese and stir until melted; blend in seasonings. |  |
| Place a layer of macaroni in a greased 1 ½ quart casserole, cover with sauce. Prepare topping. Mix crumbs with butter and spread over top; sprinkle with cheese and paprika. |
Bake at 375° F for 20-30 minutes, until the crumbs are browned. |
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