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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - April 11, 2008

Mom's Macaroni and Cheese

Serves: 5


        

  Download this recipe.

1 1/2 cups uncooked elbow macaroni (5 ounces)
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 3/4 cups milk
6 ounces process American cheese loaf, cut into 1/2-inch cubes


1. Heat oven to 375°. Cook and drain macaroni as directed on package.

2. While macaroni is cooking, melt butter in 2-quart saucepan over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender. Mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni.

3. Spoon macaroni mixture into ungreased 1 1/2-quart casserole. Bake uncovered about 30 minutes or until bubbly and light brown.



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