QUICK MACARONI AND CHEESE
1 1/2 cups elbow macaroni, uncooked
4 cups boiling water
1 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk, whole or skim
2 cups (about 1/2 pound) process American cheese (like Velveeta), shredded or chopped
1 teaspoon onion, grated
1/2 teaspoon salt
FOR TOPPING:
1 tablespoon margarine
1 slice bread, cut into small cubes
Cook macaroni in boiling water with 1 teaspoon salt until tender. Drain.
Combine remaining ingredients, except fat and bread; stir into macaroni.
Cook over low heat, stirring to prevent sticking, until cheese melts and mixture thickens.
Melt margarine over moderate heat. Add bread cubes and heat, stirring constantly, until lightly browned. Serve over macaroni and cheese.
Makes 6 servings, 1 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
1 1/2 cups elbow macaroni, uncooked
4 cups boiling water
1 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk, whole or skim
2 cups (about 1/2 pound) process American cheese (like Velveeta), shredded or chopped
1 teaspoon onion, grated
1/2 teaspoon salt
FOR TOPPING:
1 tablespoon margarine
1 slice bread, cut into small cubes
Cook macaroni in boiling water with 1 teaspoon salt until tender. Drain.
Combine remaining ingredients, except fat and bread; stir into macaroni.
Cook over low heat, stirring to prevent sticking, until cheese melts and mixture thickens.
Melt margarine over moderate heat. Add bread cubes and heat, stirring constantly, until lightly browned. Serve over macaroni and cheese.
Makes 6 servings, 1 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
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