Real mccoy macaroni macaroni and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Butter (plus 2 tablespoons) | |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Dried mustard |
| Black pepper to taste; freshly ground | ||
| 2 | cups | Milk |
| 1 | Elbow macaroni; cooked, drained | |
| 2 | cups | Sharp cheddar cheese; shredded |
| ½ | cup | Saltine crackers; crushed |
Directions
1. 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.
2. 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.
Contributor: Chicago Tribune
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@...> on May 13, 1998
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