Tuesday, March 17, 2009

Macaroni and Cheese for 25

2 pounds elbow macaroni
2 quarts milk
3/4 cup butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1-1/2 teaspoons dry mustard
2 pounds (2 quarts) sharp Cheddar cheese, grated
1 medium onion, grated
2 teaspoons Worcestershire sauce

About 1-1/2 hr. before serving: In large pot, cook macaroni as label directs; drain. Meanwhile in microwave, heat milk until very hot (do not boil). In large saucepan, melt butter. Stir in flour, salt, and mustard; cook for ten minutes, stirring often. Stir in heated milk; cook until thickened, stirring constantly. Add cheese, onion, and Worcestershire; stir gently until cheese is melted. Remove from heat; stir in macaroni.

Start heating oven to 400°. Pour macaroni into greased pan(s)and bake, uncovered, for 30 minutes. Let stand about 5 minutes before serving. Makes 25 servings.

If you're feeling cheap, you can substitute Velveeta or a store-brand substitute for the cheddar. It will still be good, but it's better with cheddar. When using Velveeta, I decreased the milk to 6 cups and added 2 cans Campbells Nacho Cheese soup. This turned out good, and I had many requests for the recipe. Half a recipe will fill a 9x13" baking dish, or the full recipe will make two full 9x13" dishes.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)