I found this great Macaroni and Cheese recipe the other day and had the chance to try it out today. It turned out better than expected and I wanted to share it with you. It comes from a cookbook published in the sixties so it has a little bit of butter in it (ah hem, ok a lot of butter). The cookbook talks about being a housewife and cute things like that. Very vintage. Look at that cute little guy in the background enjoying it.
1 pkg. (8 oz.) elbow macaroni
2 cups medium white sauce
1.5-2 c. shredded sharp Cheddar cheese
½ c. bread crumbs (left out)
2 tbs. melted butter
*Heat oven to 375 degrees. Cook Macaroni as label directs. Layer macaroni , sauce and cheese alternately into greased 1 ½-quart casserole, ending with cheese. Toss bread crumbs with melted butter. Sprinkle over casserole. Bake 25-30mins or until sauce is bubbly and crumbs are browned. Makes 6 servings.
*Medium white sauce: (Béchamel)
-2 tbs. butter
-2 tbs. flour
¼ tsp. salt
Dash of pepper
1 c. milk
*melt butter in a saucepan; stir in flour. Cook slowly over low heat, stirring constantly, until roux bubbles and foams for about 3 minutes. It will be slightly golden but should not brown. Remove from heat. Add salt, pepper and milk. Stir rapidly with a wooden spoon or beat vigorously with a wire whisk. Cook over medium heat stirring constantly, until sauce bubbles. Cook one minute longer. Makes 2 cups.
Enjoy.
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