Monday, February 26, 2007

Macaroni & Cheese


Here is a recipe I got in Relief Society :

Note: If making ahead and freezing the dish, cover with plastic wrap and foil. Thaw in refrigerator for 24 hours, and bake uncovered until dish is bubly and browned. The frozen casserole can also be cooked in the oven without thawing: remove plastic wrap, cover with the foil, and bake until bubbling. Remove foil and cook until browned.


2 slices white sandwich bread, torn into small pieces ( use food processor if needed)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/4 cups milk
2 cups of shredded cheese (8 ounces)
ground pepper
salt

1 tbls unsalted butter, melted
1/4 ounce Parmesan cheese, grated (about 2 tbls)

Cook macaroni according to package directions; drain well.

Meanwhile, for topping, mix the torn bread and melted butter well with a fork. Toss with Parmesan cheese; set aside.

Meanwhile, for cheese sauce, melt butter in a saucepan. Stir in flour until completely incorporated. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted. Season to taste with salt and pepper.

Stir macaroni into cheese sauce. Transfer to a 1 quart casserole. Coat casserole with topping. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubbly and browned on top. Let stand 10 minutes.

1. Just about any cheese will work; good ones are cheddar, Colby, Monterey jack, and Gruyere. Goat and blue are great when used with other cheeses.

2 comments:

Suzanne said...

Thanks Kathy!

Frazier Family said...

Question for you...what size of macoroni bag should I use for the recipe? It sounds GREAT!!