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Down Home Macaroni and Cheese Recipe

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This recipe for Down Home Macaroni and Cheese, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Trapp
Added: Saturday, April 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 Cup butter or margarine 1/4 Cup Flour
1 tsp salt 1 -8oz Kraft Chedder
2 c milk Cheese
2 c (8oz) elbow macaroni 2 T seasoned bread
1/4 lb Velveeta Cheese crumbs

Directions:
Directions:
Chop cheese, cook macaronia and drain, melt 3 T butter in saucepan on low heat. Blend in flour, salt and cook and stir for 1 minute. Gradually add milk,
cooking and stirring constantly until thickened.
Stir in macaroni - pour into a 1 1/2 qt casserole dish.
Melt remaining 1 T butter and mix bread crumbs - sprinkle casserole with remaining 1/2 c shredded cheese and crumbs mixture. Bake at 350 for 20
minutes or until thoroughly heated!

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is one the best macaroni and cheese!! Katie Trapp is one of the BEST COOKS in the Carolinas.
She is the wife of the late Charles Trapp. Son of the late Howard Trapp. (Josephine's husband) Good Cooks all over this family!!! In 2011, Katie went home to be with the Lord. She is missed by my family. Katie was like a sister and a mother to me. I could talk to her about everything. I simply adored this woman because she was a true friend.

 

 

 

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