Marianne’s Baked Macaroni and
Cheese
4-6 servings
For a zestier dish, add 1/4 tsp. dry mustard to the
cheese. Double the amount of cheese if you like.
1/4 pound macaroni (I use 2 cups uncooked)
2 cups Cream Sauce
1/4 pound (1 cup) cheese, cut small (I double this amount.)
1/2 cup buttered crumbs (I don't do this. Instead I sprinkle with paprika as
Momma did also.)
Cook and drain the macaroni. While the macaroni is cooking, make the sauce
(recipe to follow).
Spread half the macaroni in a buttered baking dish. Sprinkle with half the
cheese. Repeat.
Add the sauce. Sprinkle with crumbs or paprika.
Bake at 400 degrees. About 20 minutes.
Cream Sauce (or White Sauce)
2 cups milk or cream
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups mild cheddar cheese
Few grains pepper
Melt the butter in a small saucepan. Stir in the flour and the salt. Mix smooth
with a wooden spoon or a blinding fork.
Slowly pour in the milk, stirring all the time.
Heat slowly to the boiling point. Keep stirring as the
sauce heats so that it will cook evenly.
Add pepper.
If the sauce is thicker than you like it, add a little more milk or cream.
Family History:
Here is Momma's macaroni and cheese recipe that