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Macaroni and Cheese - Aunt Ileen Robb Recipe

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This recipe for Macaroni and Cheese - Aunt Ileen Robb is from The Allan 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 1/2 cup dry elbow macaroni - whole grain is fine too
3 tbsp. butter
3 tbsp. flour
2 cups whole or 2% milk - some 1/2 & 1/2 makes great cheese sauce
2 cups grated cheddar cheese
1 tbsp. fresh parsley chopped
1/4 cup onion finely chopped
salt and pepper
Directions:
Directions:
Preheat oven to 325 º F (175 º C).
Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, and pepper. Cook, stirring frequently, until mixture boils and thickens.
Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente. Drain.
To the milk mixture add the Cheddar cheese and stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Personal Notes:
Personal Notes:
Can use a mixed variety of grated cheese to taste. Can also sprinkle top with bread crumbs or crumbled potato chips before baking. Cooked bacon pieces are great too.
Can omit onions and add a couple dashes of hot sauce.
It is important not to cook the casserole at too high of a temperature or the sauce will break. Skim milk or 1% is not recommended as the lack of fat increases the tendency for the sauce to break.

 

 

 

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