Jesse L.'s Macaroni and Cheese


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Member since 2012
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Serves 3/4 of a cup per person | Prep Time 50 min | Cook Time 30 min

Why I Love This Recipe

This recipe has a lot of memories for my mother and her siblings because my grandmother used to make it for my mom and her brothers, my uncles when they were little. It was a treat because the cheese was expensive for them at the time. Chemistry Information: Along with the pure substances and mixtures below there are also physical and chemical changes in this recipe. Chopping up the onions as well heating in an oven (before chemical changes occur); these are both examples of a physical change. Browning of the bread crumbs and the smell of the Mac & Cheese as one rather than as its different ingredients are both clues of a chemical change.

Submitted by: "Jesse L."


Ingredients You'll Need

1 1/2 cup- Elbow Macaroni - Homogeneous Mixture
3 tbs-butter - Homogeneous Mixture
2 tbs-flour- Homogeneous Mixture
1/2 tsp salt- Pure Substance (NaCi)
2 c milk - Homogeneous Mixture
1/4 c onions (finely chopped) - Heterogeneous Mixture
1/2 lbs American Cheese - Homogeneous Mixture
Bread Crumbs - Heterogeneous Mixture


Directions

Cook macaroni in saucepan melt butter, flour, salt and pepper (dash’).


Add milk, cook & stir until thick and bubbly.


Add onions & cheese.


Stir until melted.


Mix with macaroni.


Turn into casserole dish.


Cover with breadcrumbs, bake at 350 degrees.


(doubling recipe is recommended)


Questions, Comments & Reviews



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