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This recipe for PASTA- MACARONI AND CHEESE 101, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


1 pound small elbow macaroni cooked al dente
1 pound extra sharp yellow cheddar, grated
1 med. Onion diced
6 TBL butter divided
2 heaping TBL flour
2 cups whole milk
2 TBL prepared mustard
1 TBL powdered chicken broth mix
Big dash of Worcestershire and Tabasco sauce
1 cup Panko Japanese bread crumbs

Melt 3 TBL butter and sauté the onion until soft, stir in flour with a fork, when it is well mixed and starting to just turn golden in color, you may want to add more butter if it is to stiff. Stir in the milk rapidly, stirring while you pour. Stir over med heat until it comes to a slow boil and starts to thicken, turn heat to low. Add the cheese, mustard, Worcestershire, Tabasco and powdered chicken mix (this is the salt) Stir until the cheese is melted.

Put cooked Macaroni in large mixing bowl, pour in cheese sauce and mix until pasta is coated. Pour into a shallow 2 quart casserole sprayed with Pam. Melt remaining butter and toss with bread crumbs, sprinkle light coating over Mac and cheese, don’t make it thick. Bake at 350 about 25-30 minutes or until bubbly and top starts to crisp and brown.

Chopped bell pepper or chili pepper with onions
˝ panko ˝ parmesan cheese topping
Chopped cooked broccoli or frozen peas in it
Chopped crisp bacon on top and or in it
Diced cooked ham in it
˝ jalapeno jack ˝ sharp cheddar
Extra grated cheese in crumb topping




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