Pioneer macaroni and cheese
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Macaroni of your choice; uncooked |
| Dots of butter; (2 Tbsps. in all) | ||
| 1¼ | cup | Cut-up sharp cheddar cheese; (1/2-inch cubes) |
| ¾ | teaspoon | Salt; divided |
| ¼ | teaspoon | Pepper; divided |
| 2 | cups | Milk |
| Paprika | ||
Directions
Now, one of my favorite mac and cheeses is an old-fashioned one from the original Betty Crocker Picture Cookbook. It does not have the creaminess of a sauced version, but if you try it, you'll find it has its own attractions, quite different flavor, blander, but equally satisfying.
Cook macaroni until al dente. In a buttered 12x7 1/2x2" baking dish, layer in alternate layers the cooked macaroni, dots of butter, cheese cubes, salt, pepper. Pour milk over all and sprinkle top with paprika. Bake at 350 degrees about 40 minutes, until golden brown on top. You can garnish it, if desired, with parsley springs, pimiento strips, pepper rings, etc.
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jan 4, 1998
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