These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Macaroni and Cheese
From 6635 StudeBaker - Virtual Farmstand
<p>Homemade Macaroni and Cheese is easy! Try this quick and tasty recipe. It was my first ever homemade mac & cheese. Delicious!</p>Source: An older copy of the Betty Crocker Cookbook (Entered by Deborah Spencer)
Serves: Serves 6.
Vegetarian!
Ingredients
2 cups
uncooked macaroni (7 oz)
1/4 cup
butter
1/4 cup
flour
1/2 tsp
1/2 tsp salt
1/4 tsp
pepper
1/4 tsp
ground mustard
1/4 tsp
Worcestershire sauce
2 cups
milk
2 cups
shredded or cubed cheese (8 oz)
Step by Step Instructions
- Heat oven to 350 degrees.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt butter in 3-qt saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium-low heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into an ungreased 2-qt casserole. Bake uncovered 20 to 25 minutes or until bubbly.