S
SSMNITA
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Macaroni and Cheese by Nita The way Grandmother "Prissy" made it!
8 oz. macaroni -- prepared by package directions water for cooking above 1 teaspoon salt for cooking
macaroni 1 Tablespoon fresh Cooking Oil
2 Tablespoons Unsalted Butter, melted 2 Tablespoons flour 8 oz. milk or Half & Half
1 stick unsalted butter, minus 2 Tablespoons, melted, to taste 1 additional teaspoon salt, to taste
1/8 to 1/4 teaspoon black pepper, to taste
2/8 to 1/4 teaspoon paprika
3/4 teaspoon powdered garlic, to taste 12 oz. to 16 oz. Kraft's Sharp Cheddar Cheese, grated, to
taste -- reserve
4/2 cup for topping 2 or 3 eggs, beaten lightly
5/2 cup reserved Kraft's Sharp Cheddar Cheese, grated Butter patties for dotting top
MACARONI: Cook macaroni by package directions in boiling salted water (1 teaspoon table salt) to
which you add 1 tablespoon cooking oil (prevents sticking) for about 10 minutes until macaroni is
tender but firm. DON'T OVERCOOK! You want the macaroni to absorb some of the sauce and sauce flavor!
Drain well in a large colander and set aside in a large bowl.
SAUCE: In a deep skillet, melt butter over medium heat. Quickly add the flour to make a roux and
cook, stirring, to remove any lumps. Cook for 2 or 3 minutes to AVOID a RAW flour taste, but don't
brown. Pour in the milk and cook over low heat until mixture is thick and smooth. Add additional
butter (to taste), salt, black pepper, garlic powder (to taste) and paprika. Stir in Cheddar cheese,
reserving 1/2 cup for topping, and continue to cook on low until melted.
Remove from heat and cool slightly. Stir in the beaten eggs thoroughly and quickly.
Add sauce to the cooked macaroni and stir in thoroughly. Transfer the mixture to a large, buttered 2
or 3 quart casserole dish. Bake in a preheated 350-degree F oven for about 40 minutes until set.
Remove from oven. Sprinkle remaining 1/2-cup cheese on top. Bake for an additional 5 minutes or
until golden brown. Dot top with butter if desired.
Another Recipe by Nita Holleman. Enjoy!
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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8 oz. macaroni -- prepared by package directions water for cooking above 1 teaspoon salt for cooking
macaroni 1 Tablespoon fresh Cooking Oil
2 Tablespoons Unsalted Butter, melted 2 Tablespoons flour 8 oz. milk or Half & Half
1 stick unsalted butter, minus 2 Tablespoons, melted, to taste 1 additional teaspoon salt, to taste
1/8 to 1/4 teaspoon black pepper, to taste
2/8 to 1/4 teaspoon paprika
3/4 teaspoon powdered garlic, to taste 12 oz. to 16 oz. Kraft's Sharp Cheddar Cheese, grated, to
taste -- reserve
4/2 cup for topping 2 or 3 eggs, beaten lightly
5/2 cup reserved Kraft's Sharp Cheddar Cheese, grated Butter patties for dotting top
MACARONI: Cook macaroni by package directions in boiling salted water (1 teaspoon table salt) to
which you add 1 tablespoon cooking oil (prevents sticking) for about 10 minutes until macaroni is
tender but firm. DON'T OVERCOOK! You want the macaroni to absorb some of the sauce and sauce flavor!
Drain well in a large colander and set aside in a large bowl.
SAUCE: In a deep skillet, melt butter over medium heat. Quickly add the flour to make a roux and
cook, stirring, to remove any lumps. Cook for 2 or 3 minutes to AVOID a RAW flour taste, but don't
brown. Pour in the milk and cook over low heat until mixture is thick and smooth. Add additional
butter (to taste), salt, black pepper, garlic powder (to taste) and paprika. Stir in Cheddar cheese,
reserving 1/2 cup for topping, and continue to cook on low until melted.
Remove from heat and cool slightly. Stir in the beaten eggs thoroughly and quickly.
Add sauce to the cooked macaroni and stir in thoroughly. Transfer the mixture to a large, buttered 2
or 3 quart casserole dish. Bake in a preheated 350-degree F oven for about 40 minutes until set.
Remove from oven. Sprinkle remaining 1/2-cup cheese on top. Bake for an additional 5 minutes or
until golden brown. Dot top with butter if desired.
Another Recipe by Nita Holleman. Enjoy!
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/