MACARONI AND CHEESE

1/2 Package Vimco Elbow Macaroni.
Cook. Drain. Put in buttered casserole.

2 Tablespoons butter.
Melt in sauce pan.

2 Tablespoons flour.
Add to butter and blend.

2 Cups milk.
Add. Stir slowly until it thickens.

1 Teaspoon salt.
1/8 Teaspoon pepper.
Add.

1/2 lb-American Cheddar cheese. Cut in cubes. Scatter over Elbows.
1/2 Cup buttered bread crumbs. Cover top with bread crumbs. Pour sauce over all. Bake in moderate oven (350°F) 30 minutes.

Serves 6.


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MACARONI AND CHEESE

1-1/2 quart water
12 ounce package macaroni
1 lb Velveeta cheese
2 tsp salt
1 tsp pepper
1/2 cup oleo or butter

in large saucepan, bring water to boil
add macaroni, salt, pepper, butter and chunks of cheese
bring back to boil, stirring until cheese is melted
reduce heat to low and simmer, uncovered until macaroni is done.

MACARONI AND CHEESE

MACARONI AND CHEESE

1# ELBOW MACARONI (RAW)
5-1/2 CUPS MILK
12 OZ CHEESE (ANY KIND) CUT UP
½ STICK BUTTER OR OLEO (CUT UP)
SALT AND PEPPER TO SEASON
BAKE AT 350 DEGREES FOR 1 HOUR

IF MADE THE NIGHT BEFORE AND REFRIGERATED ADD 1 CUP MILK AND BAKE

CAN USE
½ EVAPORATED MILK AND ½ WHOLE

MACARONI AND CHEESE

1 pound macaroni (raw)
5-1/2 cups milk
12 ounces cheese (any kind) cut up
½ stick butter or oleo (cut up)
salt & pepper to season
bake at 350 degrees for 1 hour

If made night before and refrigerated add 1 cup milk and bake

can use: ½ evaporated milk and ½ whole