Friday Night Dinner
Posted
Fri, 02/25/05
This was dinner tonight:
Baked Macaroni & Cheese
1 C elbow or seashell macaroni
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.
Baked Beef Macaroni & Cheese variation: 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.
I found the hand-written recipe during a recent cleaning spree. I made the dish many years ago, but it tasted just as good as I remembered. I put together the variation with beef and pinto beans, and it was a first for Wilbert. He raved over it. I also prepared a side of mixed vegetables.
*Related Blog Posts: Mac & Cheese with a Twist (09/03/03, Crispy Macaroni & Cheese) and Yankee Mac & Cheese (09/16/06, Macaroni & Cheese).
Tags: Entrees;
Pasta; Side
Dishes
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