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Full Online Book HomeLearning KitchenPasta And Pastasauces - Baked Macaroni And Cheese By Marian
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Pasta And Pastasauces - Baked Macaroni And Cheese  By Marian Post by :luis1234567890 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1826

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Pasta And Pastasauces - Baked Macaroni And Cheese By Marian

1-3/4 cups elbow macaroni, cooked and drained
3 Tbsp. margarine or butter
3 Tbsp. finely chopped onion
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. dried basil leaves
2-1/2 cups milk
1-1/2 to 2 cups grated extra old Cheddar Cheese
1/4 cup freshly grated Parmesan cheese
4 hot dogs, sliced or 6 small, skinless sausages, cooked and sliced or 8 slices crisply cooked bacon, crumbled
1 cup (approximately) hand crushed Ruffles® potato chips


Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. In a large saucepan, melt margarine. Add onion; saute until tender. Blend in flour, salt and basil.

In a small saucepan heat milk to just warmed or heat in a microwave safe measuring cup.

Gradually add to flour mixture, stirring after each addition to blend well. Cook over medium-high heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add cheese and stir to combine well. Fold in cooked macaroni. Pour into prepared casserole dish. Sprinkle with potato chip crumbs until well coated. Bake for 30 minutes or until bubbly.

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1/2 package Creamette elbow macaroni (1-lb.) -- uncooked 1 medium eggplant -- peeled and thinly sliced 2 tablespoons olive oil 1 jar Classico or other pasta sauce (26-oz.) 2 cups shredded Mozzarella cheese (8-oz.) 6 tablespoons grated Parmesan cheese Cook elbow macaroni as package directs; drain. Preheat oven to 425 F. In a large skillet, cook eggplant, a few slices at a time, in olive oil until well browned. Drain on paper towels; keep warm. Reserving 1 cup pasta sauce, combine remaining sauce with cooked macaroni. In a 2-quart baking dish, layer half the macaroni mixture, 3/4 cup Mozzarella,
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2 cups uncooked elbow macaroni 1/2 cup butter 1/2 cup flour 1 3/4 cup milk 1 cup sour cream 1/4 cup grated Parmesan cheese 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dry mustard 2 cups (8 ounces) grated Sharp Cheddar cheese, divided Preheat oven to 350. Cook macaroni in salted boiling water according to pkg. directions. Drain and rinse with cold water. Pour into a 2 quart baking dish. In a saucepan, melt butter and stir in flour. Cook and stir for one minutes. Gradually stir in milk, add sour cream,Parmesan cheese, salt/pepper and mustard. Cook over medium-low heat,
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