(Mom's special touch is in the notes at the end of the recipe)

* Exported from MasterCook *

Macaroni and Cheese a la Mom

Recipe By :Betty Crocker Cookbook (1977)
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles and Hotdishes Pasta and Noodle
Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces elbow macaroni
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
3 cups shredded American cheese
2 cups Thin White Sauce -- (recipe below)
1 tablespoon butter

Heat oven to 375 degrees. Cook macaroni as directed. Place half the
macaroni in ungreased 2-quart casserole. Sprinkle with half the
onion, salt, pepper and cheese; repeat. Pour white sauce over
casserole. Dot with butter. Cover; bake 30 minutes. Uncover; bake
15 minutes longer.

Thin White Sauce:
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Melt butter in saucepan over low heat. Blend in flour, salt and
pepper. Cook over low heat, stirring until mixture is smooth and
bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring
constantly. Boil and stir one minute.

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NOTES : Mom cooked and drained the macaroni, then poured the white
sauce over it in the same saucepan she cooked the macaroni in. She
never shredded the cheese (Kraft Deluxe American). She cubed it, and
put about half of it into the sauce to melt. Then, shortly before
either serving or baking it (sometimes it was served directly from the
saucepan), she added the rest of the cheese, cut into about 1/2-inch
cubes. This created extra cheesy parts of the casserole.