Penny Ashton - 1990 |
Oven 350° - 30 min. | |||
| MACARONI & CHEESE | ||||
| Be sure to serve with pepper grinder on table. | ||||
| 3 | qts | Water | > | Boil water. Put in a chunk of butter. Cook Pasta 8 min. Never crowd pasta in water. Drain, rinse in cold water to stop cooking. Shake around to be sure no water lurks in elbows. |
| 2 | T | Butter | ||
| ¾ | lb | Macaroni (fat elbows) | ||
| Salt | ||||
| 6 | T | Flour | > | Measure flour & paprika into tea cup. Melt butter in large sauce pan. Add flour & paprika, whisk into paste and cook over low heat. 3-5 min. |
| 1 | t | Paprika (Hungarian) | ||
| 4 | T | Butter (½ stick) | ||
| 2 ½ | C | Milk | > | Add milk and cook, stirring constantly for about 10 minutes or until mixture thickens. If you get lumps — to the blender with you. Then cook a little again. |
| 1 | can | Condensed Milk (12 oz.) | ||
| 1 | blk | Velveeta (16 oz.) | > | Cut up and melt in sauce either on the stove or microwave 3 minutes. |
| put macaroni in baking container. | ||||
| 1 | lb | Cheddar Cheese (Grated) | > | Stir most of the cheese into the macaroni & sauce, then sprinkle the remainder over the top. |
| Bake 30 minutes. It will appear very soupy, but the macaroni will absorb the sauce. | ||||