Macaroni & Cheese

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This recipe is from Margee Neis, a friend from church.

Ingredients

  • 1 1/2 c macaroni, uncooked
  • 1/4 c butter (no margerine)
  • 1/4 c flour
  • 1/2 t salt
  • 1/4 t pepper
  • 2 c milk
  • 1/2 lb sharp cheddar (aged at least 2 years)

Instructions

  1. Cook macaroni according to package directions. Drain and set aside.
  2. Melt butter in medium saucepan. Add flour and stir over heat until it reaches bubble stage. Add salt & pepper.
  3. Take pan off heat. Add milk.
  4. Over medium heat, stir until thickened.
  5. Gradually add shredded cheese. Stir until melted.
  6. Mix with macaroni.
  7. Pour into 1 1/2 to 2 qt casserole. Mixture will seem soupy.
  8. Bake 30 minutes at 375 degrees.

Variations

  • If you want, you can top it with breadcrumbs and/or extra cheese. Be careful if you add seasoned breadcrumbs, it drastically changes the flavor of the dish.
  • Margee said the original recipe called for 1/4 c onion, but she skips it, and I did too.
  • I added chopped hot dogs to one pan, and it turned out well. If you want to add octopuses (octopi?) cut a hot dog in half and cut it two thirds of the way up into six sections. Poke eyes in with a fork, and boil it with the pasta until the tentacles spread out. Set the octopus either on an individual serving or in the casserole after it’s baked. If you try to bake it, it’ll sink down into the dish.