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Macaroni and Cheese Bristol

User Rating 4.5 Star Rating (5 Reviews)

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Macaroni and Cheese

Macaroni and Cheese

Macaroni and Cheese Image © Diana Rattray
This is a favorite macaroni and cheese recipe shared by a forum member. This dish makes a great side dish or main dish casserole.

Ingredients:

  • 2 cup macaroni
  • 2 cup milk
  • 1/2 teaspoon salt
  • 4 tablespoons flour
  • 4 tablespoons fat (butter preferred, but use solid fat, bacon drippings, lard, etc. - melt before adding)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 2 cup grated cheese
  • dry bread crumbs

Preparation:

Preheat oven to 400°.

Cook the macaroni until al dente, drain, and place in a casserole. Mix together the milk, salt, flour, and fat and cook in a double boiler until thick. Add the salt, pepper, dry mustard, and grated cheese, mix well, and heat stirring until the cheese is melted and well blended in. Pour over the macaroni in the casserole, sprinkle the top with dried bread crumbs, and bake for 15 minutes.

The secret, according to both children who still make this dish regularly, is the mustard. I can report that they both use a pretty generous teaspoon. For cheese, one uses the sharpest cheddar she can find (as do we) and the other a mild cheddar. This was -- in my family -- a standard Wednesday night supper. When we had children it was frequent (kids LOVE macaroni and cheese), and after one experience with a purchased product they rebelled, Gramma Cameron's only. And it was so easy that they enjoyed making it themselves. The 'lumpy' problem with flour was obviated by the method of adding the flour and fat to the milk and mixing it smooth before putting on the heat. Also from use and children's insistence, always whole milk, never the 2% form.
Shared by DUMAREST2

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Mac'N'Cheese ever!!, Member vikirichter

I use whole wheat or spelt macaroni and medium cheddar and make it in a pot on the stove. Cook the macaroni and drain, place macaroni back in cooking pot. While macaroni is cooking make the sauce ( I skip the double boiler and just stir more often) when sauce is made pour over the macaroni in the pot it was cooked in, mix well and serve. Kids love it. Always make a double batch. Tried it once with 1/2 cheddar and 1/2 pepper jack yum just not what the kids would rather have but us adults really liked it. Tried making it once with mild cheddar and the mustard flavor really came through- not pleasant. Have also made it with cut up cooked polish sausage nice combination which is also requested often by the kiddos.

1 out of 1 people found this helpful.

See all 5 reviews

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