|Choose traditional Mac & Cheese or the richer
Tennessee recipe. One of them will hook you.
The Traditional Version
1 1/2 cups (6 ounces) of elbow macaroni
3 tablespoons of butter or margarine
2 tablespoons of flour
1/2 teaspoon of salt
A dash of pepper
2 cups of milk
2 cups of American cheese, cubed
1/2 cup of bread crumbs
Cook and drain the macaroni according to package directions.
Melt the butter or margarine in a sauce pan and stir in the flour, salt and
pepper. Add the milk and cook until it thickens. Add the cubed cheese
and stir until the cheese is melted.
Stir the macaroni into the cheese sauce and pour the mixture into a 1
1/2-quart casserole. Spread the bread crumbs evenly over the top and
bake 30 minutes at 350 degrees.
2 cups of elbow macaroni
1 1/4-pound stick of butter, at room temperature
1 to 2 cups of milk
3 cups of shredded cheddar cheese
Salt and pepper to taste
Preheat the oven at 350 degrees. Boil the macaroni for about ten minutes
with a quarter of the butter in the water.
After the macaroni is cooked, drain it but don't rinse. Pour it hot into a
bowl and mix in the remaining 3/4-stick of butter and 2 cups of shredded
Pour this mixture into the casserole dish. Add enough milk to cover the
bottom, and spread the remaining cup of cheddar over the top. Sprinkle
salt and pepper to taste. Bake covered for 30 minutes at 350 degrees.
|The Head Chef presents ...
Mac & Cheese Casserole
at The Fatted Café