Janice Bower
Well-known member
Baked Macaroni and Cheese
1 pkg. (8 oz.) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz. Cheddar cheese, grated (2 cups)
1. Preheat oven to 375F. Cook macaroni as the package label directs; drain.
2. Meanwhile, melt butter in a medium saucepan; remove from heat. Stir in the flour, salt, and pepper until smooth. Gradually stir in the milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
3. Stir in 1½ cups cheese and the macaroni. Pour into a 1½-quart casserole, and sprinkle remaining cheese over top.
4. Bake 15 to 20 minutes, or until cheese is golden-brown. Makes 4 to 6 servings.
McCall’s Nov. 1966, p. 126
(An old American favorite before the hot pepper immigration.)
1 pkg. (8 oz.) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz. Cheddar cheese, grated (2 cups)
1. Preheat oven to 375F. Cook macaroni as the package label directs; drain.
2. Meanwhile, melt butter in a medium saucepan; remove from heat. Stir in the flour, salt, and pepper until smooth. Gradually stir in the milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.
3. Stir in 1½ cups cheese and the macaroni. Pour into a 1½-quart casserole, and sprinkle remaining cheese over top.
4. Bake 15 to 20 minutes, or until cheese is golden-brown. Makes 4 to 6 servings.
McCall’s Nov. 1966, p. 126
(An old American favorite before the hot pepper immigration.)