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Click here for an alphabetical listing of all recipes.MAUDE MEEKER’S MAC AND CHEESE
FROM GAIL HONEYWELL, Shickshinny, PA
- 1 stick butter or margarine
- ½ cup flour
- 4 cups milk
- 1 bar Cracker Barrel Cheddar Cheese
- 1 lb pasta i.e. elbows, small shells, wagon wheels, or any that size,
Cook pasta according to package directions. Drain and rinse with cold water. Set aside. Cut up cheese into thin slices. In a medium saucepan, melt butter. Add flour gradually, stirring constantly. Quickly add milk, still stirring constantly. Add cheese a little at a time, always stirring. Put drained pasta into 1 ½ qt oven safe baking casserole dish. Pour cheese mixture over and stir until well mixed. Bake in 375 degree oven for 1 hour.
**Note** PA residents, add 1 large can stewed tomatoes, drained and cut into small pieces! Beauchamp family and descendents, add 1 large can tomatoes, drained and cut into small pieces.