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Rice and Pasta - Mom’s Macaroni and Cheese

  • 1 1/2 cups elbow macaroni, uncooked
  • 5 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 2 ounces processed American cheese, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 1 1/2-quart baking dish. Set aside.

In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth. Gradually add milk and bring to a boil. Cook and stir for two minutes; reduce heat. Stir in cheese, salt, and pepper until cheese is melted. Pour over macaroni and mix well.

Melt remaining butter. Add bread crumbs and sprinkle over casserole. Bake uncovered at 375° for 30 minutes.
Submitted By: Lois Jackson
Giles Farmers Co-op
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