Marie Corrigan's Famous Mac and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz (1/2 pkg) Mueller's Elbows
¼ Cup margarine or butter
3 Tablespoons all-purpose flour
1/8 Teaspoon dry mustard
1/8 Teaspoon salt (optional)
1/8 Teaspoon black pepper
2 Cups milk
2 Cups (8 oz) shredded EXTRA SHARP cheddar cheese
1 Cup crushed crackers
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Directions: |
Directions:• Preheat oven to 350˚F.
• Cook pasta according to package directions and drain.
• In medium saucepan, melt margarine. Blend in flour, mustard, salt, and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
• Gradually mix in cheese. Stir over low heat until cheese is melted.
• Add pasta; mix lightly. Pour into 2-quart casserole.
• Top with crushed crackers (optional)
. Bake 25 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Prep - 15 minutes; Cook 25 minutes |
Personal
Notes: |
Personal
Notes: The Castorland Baptist Church was a big part of our life growing up. Mom, Anne and I all sang in the choir. Mom was choir director and I was assistant organist from about age 13 to 18. Dad rang the bell every Sunday morning and was a Deacon. Pete was assistant bell ringer when he got older.
One of the things I liked best was the monthly church supper. There were some really great cooks in the congregation. Everyone loved Mom's Mac and Cheese and would want the recipe. Little did they know it was on the back of the package. The secret to her dish was the cheese she used...she would get the absolute sharpest cheese and it made all the difference. She often went to Marilley's store in Croghan to buy the cheese. The store has been in the same location and under the same family ownership for 130 years. 9804 Main Street / Croghan, NY
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