Real mccoy macaroni and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plus 2 tablespoons butter; divided |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Dry mustard |
| Black pepper; to taste | ||
| 2 | cups | Milk |
| 7 | ounces | Macaroni; cooked and drained |
| 2 | cups | Sharp cheddar cheese; shredded |
| ½ | cup | Saltine crackers; crushed |
Directions
Heat oven to 350F
Melt ¼ cup of the butter in large saucepan over medium heat. Add flour, salt, paprika, mustard and pepper; stir well. Cook 1 minute. Stir in milk.
Reduce heat to low; cook, stirring constantly, until thickened, about 15 minutes.
Remove from heat; stir in macaroni and cheese. Stir until cheese is melted.
Spoon into 2-quart casserole. Cover; bake 20 minutes.
Melt remaining 2 tablespoons butter in small skillet; stir in cracker crumbs. Remove cover from casserole; sprinkle macaroni with cracker crumbs.
Bake, uncovered, until top is golden and mixture is bubbly, about 20 minutes.
Recipe by: Chicago Tribune test kitchen Posted to MC-Recipe Digest by "Bill Hatcher" <bhatcher@...> on Mar 18, 1998
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