"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Macaroni and Cheese Recipe

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

Contributor:  
Contributor:  
Kim Martin
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 oz macaroni, cooked
2 cups Cheese Sauce (see below)
1 cup grated sharp Cheddar cheese
3/4 cup freshly made bread crumbs
Cheese Sauce

4 tbsp butter
4 tbsp flour
2 cups milk, heated
salt
pepper
1 cup grated Cheddar cheese
pinch of cayenne pepper

Directions:
Directions:
For Cheese Sauce:
Melt butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubble a bit, but don't let in brown. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat and cook stirring for 2-3 minutes. Stir in the grated cheese during the last two minutes of cooking, along with a pinch of cayenne pepper.

Preheat oven to 375. Put cooked macaroni into a 1 1/2 quart casserole, pour cheese sauce over it and mix gently. Sprinkle to grated cheese evenly over the top and spread the crumbs over the cheese. Bake uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from the Fannie Farmer Cookbook. It has become one of my specialties. To change it up, sometimes I like to add tomatoes or broccoli.

 

 

 

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