Old Fashioned Macaroni and Cheese
Why I Love This Recipe
This recipe reminds me of the mac and cheese we were served as kids attending St. Francis Xavier Grade School. I tried it once many years ago after finding this recipe in my 1976 version of Better Homes & Gardens Cookbook and have made it ever since. I do double the recipe and bake in a 3 quart Corningware casserole dish. Sometimes I don't put the onion in or use the dried onion pieces instead of freshly chopped onion. And I have never put the tomato on top. Try this recipe...it's worth the extra effort!
Ingredients You'll Need
1 1/2 cups elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
dash pepper
2 cups milk
1/4 cup finely chopped onion
8 ounces sharp process American cheese, cubed (2 cups)
1 sliced tomato
salt
Directions
This recipe reminds me of the mac and cheese we were served as kids attending St. Francis Xavier Grade School. I tried it once many years ago after finding this recipe in my 1976 version of Better Homes & Gardens Cookbook and have made it ever since. I do double the recipe and bake in a 3 quart Corningware casserole dish. Sometimes I don't put the onion in or use the dried onion pieces instead of freshly chopped onion. And I have never put the tomato on top. Try this recipe...it's worth the extra effort!
Questions, Comments & Reviews
1 lb.of wide noodles
1 can of Cambels cream of mushroom soup
3/4 of a lb.of american cheese
1 stick of butter
blk.pepper to taste
I use wide noodles,1 lb.cook like directed.
In a saucepan add 1 can of Campbels cream of mushroom soup.
add 1 can of whole milk,and blk.pepper to taste,and 1 stick of butter.I use 1/2 stick,add 1/2 lb.of american cheese(the orange one) cook till all is melted and bubbly.Pour this over drained noodles in a baking dish 9x13,top with the rest of the cheese(sliced)
bake in a 350 oven about 1/2 hour or till bubbly ans starting to brown slightly.You won't be sorry.
