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Click below to download : Pasta And Pastasauces - Macaroni And Cheese (Format : PDF)
Pasta And Pastasauces - Macaroni And Cheese
2 cups elbow macaroni1 small onion, minced
margarine or butter
1 Tbl. flour
3/4 tsp. salt
1 tsp. dry mustard
1/8 tsp. white pepper
2 cups milk
1/2 lb. Velveeta®
3/4 cup bread crumbs
Prepare macaroni as label directs and drain. Preheat oven to 400'.
Place onion and 2 Tbl. margarine in small saucepan. Cook over medium heat until tender. Stir in flour, salt, mustard and pepper. Cook 1 minute. Slowly stir in milk, cook, stirring until smooth. Add about 3/4 of cheese until it is melted.
Pour drained macaroni in 1 1/2 qt. casserole, greased. Pour cheese sauce over,tossing with fork to coat macaroni. Top with rest of cheese.
Melt 1 Tbl. margarine in microwave, or in oven and mix with crumbs. Sprinkle over cheese. Bake uncovered, 20 minutes. Crisp, crunchy golden brown on top. Moist and creamy inside.
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8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into 1/4- to1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyère cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a
Pasta And Pastasauces - Casserole - Macaroni And Cheese By Lramrz24
8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into 1/4- to1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyère cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a
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1 (7 oz.) pkg. elbow macaroni 8 slices skim-American pasteurized process cheese product 3 egg whites 2 tablespoons skim milk 1 (15 oz.) can tomato sauce 1 teaspoon oregano leaves 1 teaspoon sugar 1/4 teaspoon garlic powder 1 (4 oz.) can sliced mushrooms -- drained 1/2 cup green bell pepper -- cut in rings Cook macaroni according to pkg. directions; drain. Preheat oven to 375 degrees. Cut 4 slices cheese product into small pieces; cut 4 remaining slices into triangles. In large bowl, combine egg whites, cheese pieces and milk; add hot macaroni; stir until cheese melts. Spread evenly into greased
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1 (7 oz.) pkg. elbow macaroni 8 slices skim-American pasteurized process cheese product 3 egg whites 2 tablespoons skim milk 1 (15 oz.) can tomato sauce 1 teaspoon oregano leaves 1 teaspoon sugar 1/4 teaspoon garlic powder 1 (4 oz.) can sliced mushrooms -- drained 1/2 cup green bell pepper -- cut in rings Cook macaroni according to pkg. directions; drain. Preheat oven to 375 degrees. Cut 4 slices cheese product into small pieces; cut 4 remaining slices into triangles. In large bowl, combine egg whites, cheese pieces and milk; add hot macaroni; stir until cheese melts. Spread evenly into greased
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