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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Macaroni and Cheese: the real kind Recipe

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This recipe for Macaroni and Cheese: the real kind is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound box elbow macaroni: Barrilla is best

White Sauce:
4 TBS butter
4 TBS. flour
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cups milk
* you can add 1/4 tsp dry mustard (if Kevin isn't watching)

3 cups (+) grated Tillamook Medium Cheddar Cheese

Topping
1 TBS butter
1/4 cup seasoned bread crumbs
Directions:
Directions:
Heat oven to 375º
Lightly grease a large (2-3) quart casserole
Bring large amount of water to boil and salt it:
cook pasta according to box (6-7 min.), drain

Prepare white/cheese sauce:

Melt butter in a saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Slowly add the cheese by handfuls until it is cheesy enough for you. Kevin always uses more than the recipe but if you use too much the sauce will separate.

Place half the cooked,drained pasta into casserole, cover with half the sauce. Stir well. Repeat process. Sprinkle crumbs over top and dot with small chunks of butter (a process known as gilding the lily). Bake, covered, for 30 minutes. Uncover and continue to bake for 15 more mins.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
15 mins. plus baking
Personal Notes:
Personal Notes:
This is just good old Betty Crocker with our own tweaks.

"I YIKE it, I Yike it ayot." Craig Saxman

 

 

 

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