"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Macaroni and Cheese Recipe

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This recipe for Baked Macaroni and Cheese, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. medium pasta such as radiators, fusilli, or campanelle
2 tsp. stick butter
1 cup fresh bread crumbs from 2 slices white sandwich bread
8 oz. extra sharp cheddar cheese, shredded (about 2 cups)
1/4 cup grated parmesan cheese
3 1/2 cups whole milk
1/4 cup flour
1/2 tsp. minced garlic
1 tsp. prepared mustard
3/4 tsp. salt

Directions:
Directions:
Heat oven to 350F. Grease a shallow3 qt. baking dish. Cook pasta in large pot of slightly salted boiling water as package directs, until firm tender. Drain in a colander; rinse with cold water and let drain again. Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over medium heat, stirring often, 3 minutes or until golden and crisp. Scrape into a small bowl and stir in 2 Tbsp. each cheddar and parmesan. Wipe saucepan clean. Add milk, flour and garlic; whisk until blended. Place over medium high heat and bring to a boil, whisking often. Reduce heat and simmer for 2 minutes. Remove from heat; stir in remaining cheeses, mustard and salt. Add pasta to baking dish. Stir in sauce, sprinkle evenly with crumb mixture. Bake 30 minutes, or until hot and bubbly around edges. Serves 4.

 

 

 

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