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1 Tbsp. salt 1 lb. box Elbow macaroni 1/4 - 1/2 c. finely chopped onion 4 Tbsp. butter 2 Tbsp. flour 1/2 tsp. dry mustard 1 1/2 tsp. salt 1/4 tsp. white or black pepper 4 c. milk 1 lb. processed American cheese 4 oz. Monterey Jack cheese 1 c. fresh bread crumbs 6 tsp. butter In large kettle, boil 6 quarts water with 1 Tablespoon salt. Add macaroni and cook until tender. Heat oven to 400 degrees and grease 3 - 4 quart casserole. While macaroni is cooking, put onions and 4 Tablespoons butter in double boiler or saucepan and melt the butter. Add flour, mustard, salt, and pepper. Slowly stir in milk; cook until smooth and hot, stirring often. Slice all of Monterey Jack cheese into the mixture and about 3/4 lb. of the American cheese. Stir until cheese is melted. When macaroni is tender, drain well in a colander. Mix macaroni and cheese sauce together and place in casserole. Top with remaining cheese. Mix bread crumbs and 6 teaspoons melted butter together and scatter on top of cheese. Bake uncovered at 400 degrees about 40 minutes. Recipe can be halved. (Leaves baking time to 20 - 30 minutes). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |