BAKED MACARONI AND CHEESE CASSEROLE FROM 1941

Baked Macaroni and Cheese Casserole from 1941 image

Provided by Elaine Bovender

Time 40m

Number Of Ingredients 12

1 c elbow macaroni cooked according to package directions
1 1/2 c white sauce (recipe to follow)
1 c shredded sharp cheddar cheese
buttered crumbs
WHITE SAUCE
3 Tbsp butter
3 Tbsp all purpose flour
1 1/2 c whole milk
salt and pepper to taste (i also used about 1/4 tsp paprika for color)
BUTTERED CRUMBS
1 sleeve round buttery crackers, crushed (i.e. town house)
3 Tbsp melted butter

Steps:

1. Preheat oven to 375 degrees. Spray a 2.75 quart pyrex baking dish with cooking spray or grease lightly with butter. Set aside
2. Cook 1 cup macaroni according to package directions and drain well. Set aside.
3. In a heavy saucepan, melt butter being very careful not to scorch. Add flour and stir well. Slowly pour in milk, salt and pepper and cook over medium heat, stirring constantly until thickened. Remove from heat an add cheese, stirring until cheese is melted.
4. Add cooked macaroni and fold into cheese sauce. Pour mixture into prepared baking dish. Combine crushed crackers and butter and sprinkle over the top.
5. Bake uncovered for 25 to 30 minutes or until bubbly and crumbs are golden.

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