Old Fashioned Macaroni & Cheese
|Water||6 Cup (96 tbs)|
|Tomato slices||(for garnish)|
|Vegetable oil||1 Tablespoon|
|Elbow macaroni||2 Cup (32 tbs)|
|Cold milk||2 1⁄2 Cup (40 tbs)|
|Onion||1⁄4 Cup (4 tbs), grated|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
Butter a 2 quart casserole; set aside.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Place in prepared casserole.
In a medium saucepan, blend milk into cornstarch.
Add 1/4 cup butter or margarine, onion, mustard, Worcestershire sauce, salt and pepper.
Bring to a boil over medium heat, stirring constantly.
Reduce heat to low.
Stir in cheese.
Continue stirring until cheese melts.
Spoon over macaroni.
Melt 1 tablespoon butter or margarine in a small skillet.
Stir breadcrumbs in melted butter to toast lightly.
Sprinkle toasted breadcrumbs over casserole.
Place casserole in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 20 minutes until golden.
Garnish with tomato slices.
Makes 6 servings.