Macaroni And Cheese
|Elbow macaroni||500 Milliliter (2 Cups)|
|Milk||500 Milliliter (2 Cups)|
|Flour||45 Milliliter (3 Tablespoon)|
|Soft margarine||45 Milliliter (3 Tablespoon)|
|White pepper||1⁄4 Teaspoon|
|Shredded cheddar cheese||500 Milliliter (2 Cups)|
|Buttered crumbs||1 Cup (16 tbs)|
Cook macaroni in boiling salted water for 8 minutes or until tender.
Meanwhile, scald milk in the top of a double boiler.
Stir in a smooth mixture of flour and margarine.
Cook and stir until smoothly thickened.
Add seasonings and cheese.
Stir until melted.
Pour over well drained macaroni and spread in a greased casserole.
Sprinkle with buttered crumbs and bake at 375F (190C) until browned and bubbly, about 15 minutes, or stir drained macaroni into the sauce.
Keep hot until serving time.