SCHOOL CAFETERIA MACARONI AND CHEESE
"You can soup this recipe up with Tabasco sauce. You can enrich it by using cream instead of milk or you can dot it with bits of Canadian bacon. But the crucial will be the choice of cheese. Being average folks we like a Vermont mild cheddar but if you like it blander than that use Velveeta."
1 (8 ounce) package macaroni, uncooked
4 tablespoons butter
2 1/4 cups grated cheese
1 cup milk
1 teaspoon salt
pepper to taste
buttered crumbs or crumbled potato chips
Preheat oven to 300 degrees F.
Cook macaroni 5 to 8 minutes in boiling salted water until just tender; drain.
Stir butter in to noodles. Add 2 cups cheese, milk, salt and pepper and pour in to 2 quart casserole.
Bake 30 minutes until cheese is well set.
Sprinkle on remaining 1/4 cup cheese and crumbs or chips. Then broil 1 minute or until brown on top.
Servings: 4 to 6
Adapted from source: Square Meals: America's Favorite Comfort Cookbook by Jane Stern
"You can soup this recipe up with Tabasco sauce. You can enrich it by using cream instead of milk or you can dot it with bits of Canadian bacon. But the crucial will be the choice of cheese. Being average folks we like a Vermont mild cheddar but if you like it blander than that use Velveeta."
1 (8 ounce) package macaroni, uncooked
4 tablespoons butter
2 1/4 cups grated cheese
1 cup milk
1 teaspoon salt
pepper to taste
buttered crumbs or crumbled potato chips
Preheat oven to 300 degrees F.
Cook macaroni 5 to 8 minutes in boiling salted water until just tender; drain.
Stir butter in to noodles. Add 2 cups cheese, milk, salt and pepper and pour in to 2 quart casserole.
Bake 30 minutes until cheese is well set.
Sprinkle on remaining 1/4 cup cheese and crumbs or chips. Then broil 1 minute or until brown on top.
Servings: 4 to 6
Adapted from source: Square Meals: America's Favorite Comfort Cookbook by Jane Stern
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