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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Laura Ingram’s Baked Macaroni & Cheese Recipe

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This recipe for Laura Ingram’s Baked Macaroni & Cheese is from Maggie & Ian McClearn, 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 – 1 1/2 c. uncooked elbow noodles
1/4 c. butter or margarine
1 small onion or shallot
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Cook pasta as directed and drain.
Melt butter, add onion and salt and pepper. Let cook until onion is soft.
Add 1/4 cup flour. Cook until smooth and bubbly. Remove pan from heat.
Stir in 1 3/4 cup milk. Heat until simmering, stirring CONSTANTLY. When it starts to “boil” gently, cook one more minute and take off heat.
Add 8 oz. (“half a box, I think, or maybe 1/4 - can’t remember”) of Velveeta. Stir until melted.
Spray a baking dish with Pam, and add noodles. Top with cheese sauce. Cook at 375º for 30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 mins.

 

 

 

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