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Mac'n Cheese Casserole
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Mac & Cheese with crumbs on top


Serves/Makes:serves 4 to 6

  • 1/2 cup (125 ml) chopped yellow onion
  • 3 Tbsp (45 ml) butter
  • 2 tsp (10 ml) mustard
  • 1 lb (.5 kg) Wisconsin Cold Pack Cheddar cheese(or other sharp Cheddar cheese) shredded
  • 1/2 cup (125 ml) milk
  • Salt and freshly ground pepper to taste
  • 1/2 lb (.2 kg) elbow macaroni or other small pasta shape, cooked according to the package directions
  • 1-1/2 cups (350 ml) broccoli florets, boiled 3 minutes, drained, and coarsely chopped
  • 1/3 cup (80 ml) crushed saltine crackers
  • Saute the onions in 2 tbsp (30 ml) of the butter in a large heavy saucepan over moderate heat until soft but not brown.
  • Add the mustard, cheese, milk, salt, and pepper, and stir until the cheese is melted and the sauce is smooth.
  • Stir in the cooked macaroni and pour half of the mixture into a buttered 3 quarts (2850 ml) (3 L) baking dish.
  • Arrange the broccoli on top, and cover with the remaining macaroni mixture.
  • Melt the remaining butter in a small saucepan and mix with the cracker crumbs.
  • Sprinkle the cracker crumbs on top of the macaroni and cheese and bake in a preheated 375 degree (200 C.) F oven for 25 to 30 minutes, until it is bubbling and brown.
I got this recipe from the www recipe web site.

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