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Macaroni and cheese Recipe

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This recipe for Macaroni and cheese, by , is from The Jarvis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Stewart
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. Margarine
6 Tbsp. Flour
6 Cups Milk(I use 1% milk, if using whole milk, you might need a little more)
1 1/2 lbs extra sharp cheddar cheese, grated
dash of dry mustard
pepper to taste
1/2 cup bread crumbs
paprika
1 lb pasta(any shape like small shells, elbow, penne, etc.)

Directions:
Directions:
Cook pasta in boiling water until almost done.( pasta will continue cooking when baked).Melt margarine in saucepan. Whisk in flour to make a rue. Add milk slowly whisking to blend. Cook over medium heat whisking often until thickened. Add pepper and a dash of dry mustard. Add all the grated cheese except for two tablespoons. Whisk until all the cheese is melted and blended. Put cooked pasta in casserole dish and pour sauce over noodles. Stir to blend. If you have too much sauce save to add to the leftovers to reheat later. Mix together bread crumbs and leftover grated cheese. Sprinkle over casserole. Sprinkle crumbs with paprika.
Bake at 375 for 20 minutes or until golden and bubbling. Serve hot.

Personal Notes:
Personal Notes:
If you have leftover ham, add to casserole.

 

 

 

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