macaroni and cheese

macaroni and cheese

When I used to sit down with a plate a food, I would eat the food I like the best, last. I never really realized that I did it until maybe the last year or so. Least favorite food first, eating patiently until I got to the yummiest part. I guess that's why dessert is served after a meal... you have to wait for the good stuff.

Macaroni and cheese. Loved by children and adults. We really enjoyed this recipe, especially the crunchy seasoned crumb and cheese topping. I saved that part for last ;-)


macaroni and cheese
serves 8

10 oz. elbow macaroni
2 tbsp butter (or margarine)
2 tbsp white flour
2-1/2 cups milk
2-1/4 cup grated sharp cheddar cheese, divided
1/2 cups seasoned bread crumbs

Cook macaroni as per package.

Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute. Add milk and cook 6 minutes or until thickened.

Remove from heat and stir in 1.5 cups of cheese. Season with salt and pepper. Pour over noodles and combine.

Transfer to a 9x13 baking dish. Sprinkle with seasoned bread crumbs and remaining cheese.

Bake for 45 minutes at 400F (or until top is crispy and beggining to brown). Let stand 10 minutes before serving.

Recipe adapted from: Macaroni and Cheese, Vegetarian Times Magazine, March 2007 issue.