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Hall Cook Book

Macaroni & Cheese

Category: Main Dish / Submtd By: Nethella Hall

Yield: 8 Servings

2 Tablespoons Flour	-Shredded
4 Tablespoons Butter	8 Ounces Elbow Macaroni
2 Cups Whole Milk	2 Pieces Fresh White Bread
8 Ounces Sharp Cheddar Cheese,

Use 2 tablespoons of butter to grease a 2 quart casserole dish.
Cook the macaroni al-dente.
Remove the pot from heat, leaving macaroni in hot water.
In a heavy saucepan, melt the butter, whisk in the flour, and cook until foaming but not browned, about 1 minute.
Whisk in the milk a little bit at a time.
Bring it to a boil, stirring constantly until sauce thickens.
Reduce the heat.
Add the shredded cheese and stir gently until the cheese has melted.
Drain the macaroni and return it to the pot it was cooked in.
Pour the cheese sauce over the macaroni and mix well.
Pour the macaroni mixture into the prepared casserole dish.
Shred the fresh bread in the food processor.
Sprinkle the bread crumbs on top of the macaroni mixture.
Dot with remaining 2 tablespoons of butter.

Bake in a 375 degree oven for 30 minutes or until the casserole is bubbly and the bread crumbs are browned.


Per Serving: 331 Cal (49% from Fat, 16% from Protein, 35% from Carb); 13 g Protein; 18 g Tot Fat; 11 g Sat Fat; 5 g Mono Fat; 29 g Carb; 1 g Fiber; 291 mg Calcium; 2 mg Iron; 268 mg Sodium; 54 mg Cholesterol

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