"The belly rules the mind."--Spanish Proverb

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shari Duncan

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. corn starch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
2 1/2 cups milk
2 Tbsp. butter
2 cups ( 8 oz.) shredded sharp cheddar cheese
8 oz. elbow macaroni, cooked minutes and drained

Directions:
Directions:
In medium saucepan, combine corn starch and seasonings. Stir in milk and add butter. Stir constantly, bringing to a boil over medium-high heat and boil 1 minute.
Remove from heat and stir in grated cheddar cheese.
Stir in cooked, drained macaroni
Pour into a greased 2 qt. casserole
Bake at 375 for 25 minutes until browned and bubbly

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
I've made this recipe for large crowds, so I've already calculated the increased ingredients if anyone needs or wants them for 24 or 36 servings. It can be assembled ahead and frozen before baking, or I've also frozen the cheese sauce and the macaroni separately, then thawed and combined them.
It's also really delicious with chopped leftover baked ham added!

 

 

 

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