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Pasta >  Side Dishes >  New Years Eve >  United States >  Baked Macaroni & Cheese >

 

Baked Macaroni & Cheese

American Classic

• 1 C elbow or seashell macaroni

• 1/4 C onion, chopped

• 1 TBS butter

• 1 TBS flour

• Dash black pepper

• 1-1/4 C milk

• 2 C cheddar cheese, shredded

• 1 medium tomato, sliced

Cook macaroni in a pot of salted boiling water; drain well. In a saucepan, cook the onion in butter until tender. Stir in flour and black pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted. Fold macaroni into cheese sauce; blend well with a wooden spoon. Transfer mixture to a greased baking dish. Bake uncovered in a 350-degree F oven for about thirty minutes, or until bubbly. During the last five minutes of baking, arrange tomato slices on top of the macaroni.

 

*Cheese Sauce image (C) Shenanchie.

 

Variation:

Baked Beef Macaroni & Cheese: Prepare as above but include a pound of cooked lean ground beef, broken up with the fat drained off, into the macaroni mixture before baking. Also add one can (15.5 oz.) of pinto beans, drained.

 

Similar recipes:

• Alplermagronen (Swiss Mac & Cheese)

• Chicken Mac & Cheese

• Lobster Mac & Cheese

• Pumpkin Mac & Cheese (Halloween)

Related Links:

• Food Fare Culinary Collection: American Food & Culture

• Food Fare Culinary Collection: New Years Eve Aperitifs & Appetizers

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