Sunday, July 13, 2008

Macaroni and Cheese

Another family favorite from my Grandma Irene. Ive been adding a little Swiss cheese to this recipe and it makes the cheddar flavor stronger and so yummy!

1 ½-2 c elbow macaroni
2 cups sharp cheddar cheese

1/4 c Swiss cheese
3 Tbsp butter
2 Tbsp flour
2 cups milk
2 Tbsp dry onions

Cook 1 ½-2 c elbow macaroni in salted water with a little oil. Grate and have ready 2 cups sharp cedar cheese. In a saucepan melt 3 Tbsp butter and then blend in about 2 Tbsp flour. Add 2 cups milk, ½ tsp salt, dash white pepper, dry onions, and Lawry’s garlic powder to taste. Cook, stirring until thick and bubbly. Add cheese and stir. Place sauce with cooked macaroni in oven proof dish. Bake at 350° for 20-30 minutes or until the top gets golden.

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