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OF THE 1940'S & 50'S







Baked Macaroni and Cheese serve.WMF (42084 bytes)


What better a side dish than good old-fashioned macaroni and cheese.  So versatile, it goes with everything.  This recipe certainly isn't as easy as opening a box of that crafty stuff, but how can you place taste over chemicals?  Enjoy!

Your Host,  Brad

8 ounces elbow macaroni
3 quarts boiling water
3 tsp salt
2 Tbl butter
2 Tbl flour
1 cup evaporated milk

1 cup water
1 egg, beaten
1 tsp salt
1/2 pound sharp cheese, grated

Drop macaroni into rapidly boiling water, add the 3 tsp salt and cook 10-14 minutes or until tender.  Turn into colander to drain.  Run hot water through to rinse well.

Melt butter, blend in flour, and add milk and water.   Stir over direct heat until sauce boils and thickens.  Then stir in egg, salt and grated cheese, and stir until cheese is melted.  Arrange macaroni and cheese sauce in layers in a buttered casserole, and bake in a moderate oven (400F) until toasted on top, 10 to 15 minutes.

Serves 5


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