"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Macaroni & Cheese Recipe

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This recipe for Macaroni & Cheese, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Pleet - Grand daughter of Johanna & Gerrit
Added: Tuesday, September 30, 2008


6 tbsp. butter;
1/2 cup all-purpose flour;
4 cups milk;
1 tsp. dry mustard;
salt and ground black pepper;
dash hot sauce;
8 oz of velveeta cheese (cubed);
2 cups shredded cheddar cheese;
1 pound elbow macaroni (cooked);
1 1/2 cup crushed Ritz crackers;
1/2 cup freshly grated Parmesan cheese, for topping.

Melt 6 tablespoons butter over medium heat. Add flour whisking, for 1 minutes. Add the milk and bring to a boil. The mixture will thicken. Continue whisking and add the dry mustard, salt, pepper, and hot sauce. Stir in the velveeta and cheddar cheese until it melts. In a buttered casserole dish pour the cheese sauce over the noodles. Top with Ritz crackers and Parmesan cheese. Bake at 350 for 35-45 minutes.

Variation - add 6 pieces of cooked and crumbled bacon.




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