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| Phyllis' Cookbook (II) |
| MOM'S MACARONI & CHEESE | |
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1 1/2 cups uncooked elbow macaroni 5 tablespoons butter - divided 3 tablespoons all-purpose flour 1 1/2 cups milk 1 cup (4 oz.) shredded sharp cheddar cheese 2 oz. Velveeta, cubed 1/2 tsp. salt 1/4 tsp. pepper 2 tablespoons dry bread crumbs Cook macaroni by package directions: drain Place in a greased 1 1/2 qt baking dish - set aside. In a saucepan, melt 4 tablespoons of the butter over medium heat. Stir in flour until smooth. Gradually add milk, continuing to stir, bring to a boil. Cook and stir for 2 minutes. Reduce heat. Stir in cheeses, salt/pepper until cheese is melted. Pour over macaroni; mix well. Melt the remaining butter, add the bread crumbs. Sprinkle over casserole. Bake uncovered 375°F for 30 minutes. Submitted by: Phyllis Chittum | |
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recipe reviews #56873
Donna (California) says:
This was the hit of our Christmas dinner...creamy, cheesy, delicious and easy to make. Everyone at the table said I should have made more. I did double the recipe and throw in an extra half cup of cheddar cheese for flavor. Can't wait to make it again.
#77657
What are you planning? (Ontario) says:
It was so good. I love macaroni and cheese.
#126261
Nancy (Ontario) says:
Made this tonight and its delicious. I did add fried onions and up the recipe a little bit but its definitely a do-over. Great easy recipe.
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