macaroni and cheese, sandy, my version
This is my alteration of the old macaroni and cheese Sandy made when the kids were little. I made it, doubling the recipe to fit in a 9x13, and my hubby loved it. Okay, so now, over a month later, he says he prefers his mother's old recipe! GGGRRR
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 8 ounces elbow macaroni
- 1/4 cup butter or margarine
- 3 tablespoons flour
- 1/8 teaspoon salt, optional (i used garlic and salt, fresh ground)
- 1/8 teaspoon dry mustard
- 2 cups milk
- 1/8 teaspoon black pepper (i omitted)
- 2 cups shredded sharp cheddar cheese
- 5 ounces bag croutons, crushed in bag (i used cheddar and garlic, and beat with a rolling pin while in the bag)
How To Make macaroni and cheese, sandy, my version
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Step 1Oven to 350 degrees. Cook pasta 3 minutes and drain well. Melt butter in medium saucepan. Stir in flour, mustard, salt and pepper. Gradually add milk and cook smooth.stir constantly until it bubbles, lower heat and simmer 1 minute. Stir in cheese until melted. Combine with pasta and then put into a 9x13 sprayed with Pam. Top with the crushed croutons and bake 25 minutes.
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Step 2I like tuna with my macaroni and cheese, so I put some on the side, and it was amazing!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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