"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Homemade Macaroni and Cheese, by Cindy Empson, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box elbow macaroni 3 c. milk 6 T. flour 6 T. butter 1 small velveeta cheese (or half large), cut into cubes Salt and pepper to taste
Preheat oven to 300. Cook macaroni per directions and drain. Melt butter in a large saucepan and stir in flour for a few minutes. Add milk and cook until slightly thickened, stirring constantly. Add cubed cheese and stir until melted. Add salt and pepper to taste. Mix in macaroni. Bake for 30 minutes or until bubbly. Don't overbake or it will get gummy.
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