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6 servings
suggest servings
| 2 | cups | pasta, elbow macaroni | uncooked |
| 3 | tablespoons | butter | or margarine |
| 1 | small | onion | finely chopped |
| 2 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | dry mustard | |
| 1 | teaspoon | salt | |
| 4 | teaspoons | black pepper | |
| 2 | cups | milk | |
| 1/2 | cup | cheddar cheese | shredded |
| 1 | each | bread, dinner rolls | sourdough or french |
| 2 | tablespoons | butter | |
| 3/4 | cups | cheddar cheese | shredded |
Cook macaroni according to package directions.
In large saucepan, melt butter. Add onion and cook until tender. Stir in flour, salt. mustard, salt and pepper. All milk slowly, stirring constantly, and cook until sauce is thickened and bubbly. Add cheese and stir until melted. Combine cooked macaroni and cheese mixture and mix well. Pour into buttered casserole. (I use one that's about 12 inch square).
Top with topping and bake in 375 oven for 20 - 25 minutes.
To make topping: tear roll apart and use steel blade of food processor to chop into fine bread crumbs. Melt better in small saucepan then add crumbs and toss until covered with butter. Combine buttered crumbs with cheese and spread over casserole.
I generally serve this with sautéed Kielbasa.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 888mg | 37% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 9% | Vitamin C | 2% | |
| Calcium | 11% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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