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My Best Macaroni and Cheese Recipe

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

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. dry elbow macaroni (8 oz.)
4 T. butter or margarine, divided
3/4 c. fresh bread crumbs
1 small minced onion
2 T. flour
1/4 t. dry mustard
1 1/2 c. warm milk
8 oz. shredded cheddar cheese (2 c.)

Directions:
Directions:
Preheat oven to 350F. Cook macaroni as directed. Melt 2 T. margarine and mix with bread crumbs and set aside. Sauté onion with 2 T. margarine for about 5 minutes. Add flour and mustard. Cook briefly over medium heat. Add milk slowly and cook until thick. Turn off the heat and add the cheese. Mix with macaroni and put into a greased 1 1/2 quart casserole dish. Top with buttered bread crumbs. Bake for 20-30 minutes.

Number Of Servings:
Number Of Servings:
4 (or less!)

 

 

 

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