By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Brent was home for a few days last week between his intercession class and his summer school courses at the University of South Carolina.
Macaroni and Cheese1 to 1 1/2 cups uncooked elbow macaroni (or other pasta)
1/4 cup margarine or butter
About 1/4 cup chopped onion (if desired)
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 cups milk
8 oz. processed cheese loaf, cut into 1/2-inch cubes
Cook macaroni as directed on package. Melt margarine; add onions and saute until softened. Add flour, salt and pepper, stirring constantly, over low heat until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes; remove from heat. Add cubed cheese, stirring until the cheese is melted.
Add drained macaroni to the cheese sauce. Pour into a greased 1 1/2-quart casserole. Bake, uncovered, in a 375-degree oven for 30 minutes.
If desired, make a crumb topping from:
1 sleeve Ritz-style crackers, crushed into crumbs with a rolling pin
1/4 cup butter or margarine, melted
Stir together cracker crumbs and margarine. Sprinkle over the prepared macaroni before baking. Bake as directed above.
Serve with BBQ Meatballs and a green salad.
Note: I didn't have elbow macaroni, so I substituted mini farfalle.
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