Macaroni and CheeseStar Cook
Creamy, delicious mac and cheese
- 6 Tablespoons margarine
- 6 tablespoons flour
- 48 ounces evaporated milk (4 cans)
- 1/4 teaspoon yellow food coloring
- 12 to 16 ounces x-sharp cheddar cheese
- 1 pound elbow macaroni
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Melt margarine, stir in flour, stir constantly until rue (margarine and flour) is smooth. Bring milk to boil (microwave is safest). Pour milk into rue mixture and stir until smooth and thickens. Over low heat, stir in cheese. Mix cheese sauce with well drained, cooked macaroni. Let sit for approx 10 minutes. Pour into baking dish. Top with cheese. Bake at 325° for 30 minutes.
You may freeze uncooked macaroni and cheese in loaf pan covered tightly with aluminum foil.
Source: Michael Cook, Sr