Recipe 2 (see Nov 8)
Macaroni & CheeseIn 2 quart sauce pot on low heat, mix
3 cups Whole Milk
6 Tbs Flour, added slowly while stirring
6 Tbs Butter
2 10 oz Sticks of Kraft Extra Sharp Cracker Barrel, shredded. Many substitutes don't work.
While Cheese sauce in pot heats and ingrediants melt together,
Bring large pot of salted water to racing boil, and
cook 16 oz Macaroni - (Muellers Large Elbows work best), slightly under cook
about 2 minutes less than package says.
In Large Glass or Corningware Bowl pour about 1/4 of cheese sauce on bottom,
then add extra-well drained Macaroni; followed by rest of cheese sauce, and gently stir it
all together.
Bake for 30 minutes in 350 degree oven, covered the first 20 minutes.
Serves 6.
Leftovers the next day are exquisite in Tomato Soup.
Tomato Soup (my receipe)
: In Medium pot over low heat, mix
1 Can Campbells Condensed Tomato Soup
6 oz Milk
2 Tbs Tomato Paste
1/4 tsp Onion salt, 1/8 tsp black pepper
Soup or Macaroni good topped with some KRAFT Macaroni & Cheese Cheese Topping.
UPC code 21000 61505
Hard to find may- be shelved with Parmesan Cheese in Pasta Aisle in
3 oz Blue Cannister
