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Rice and Pasta - Golden Eagle Macaroni and Cheese



INGREDIENTS
  • 7 ounces uncooked elbow macaroni
  • 3 quarts water
  • 1 tablespoon salt
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3/4 teaspoon salt
  • 3 cups milk
  • 4 ounces Cheddar cheese, grated
  • 4 ounces Velveeta cheese, grated
  • 1/2 cup buttered bread crumbs

INSTRUCTIONS
Bring water to a boil, add macaroni and 1 tablespoon salt, and continue to boil until the macaroni is white and is just tender when cut against the side of the pan with a fork. Drain in a colander.
Melt butter, stir in flour and 3/4 teaspoon salt, and gradually add milk. Heat to a boil, stirring constantly. Place a layer of macaroni in the bottom of a casserole dish. Pour one-third of the white sauce over the macaroni and sprinkle with one-third of the cheeses. Repeat with a second layer of macaroni, white sauce, and cheese. Top with remaining third of each item.
Generously sprinkle buttered bread crumbs over the entire surface of the casserole. Bake at 325° for 45 minutes or until bubbling hot.
The recipe contributor says: “When I attended Tennesee Tech in 1968-72, Mary Della Roberson taught my food and nutrition class. She said you would always have friends if you could learn to make good macaroni and cheese. Through the years, I have found this to be very good advice. Add a skillet of cornbread and a pitcher of sweet tea ... you just can’t get more comfortable than this.”
 
 
 
 
Submitted By: Robbie Jackson Melton
Livingston
Overton Farmers Co-op
 
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