Recipe for...Classic Wisconsin Macaroni and Cheese


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Classic Wisconsin Macaroni and Cheese This recipe is rated : 0 Recipe Ingredients 12 ounces elbow macaroni 3 tablespoons butter 1/4 cup diced white onion 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon hot pepper sauce 1 tablespoon prepared mustard 3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded 3 cups coarse bread crumbs Cooking Procedures Preheat oven to 375 degrees F. Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside. In large saucepan, saut� onion in butter for two minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens. Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese. Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered, ovenproof, 9-inch square dish. Top with remaining 1/2 cup of Cheddar cheese and bread crumbs. Bake for 25 minutes, or until top is golden brown. Serves 4.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: to them two tablespoonfuls of water and a saltspoonful of salt, and mix. Dredge the chickens first with flour, then turn them in the egg, and after that in fine bread-crumbs. The latter must be of bread one 66 day old, when it will not take up fat as much as crumbs from staler bread. Lay all the pieces thus prepared on a platter, side by side, and put a deep pan on the fire with one pound of lard (or half lard and half butter). Heat, it until a thin piece of bread, when thrown in, wil
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