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Macaroni Au Gratin
SUBMITTED BY:
Jeannine Hopp
"HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin"
RECIPE RATING:
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(4)
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PREP TIME
25 Min
COOK TIME
30 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (7 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 ounces process cheese (eg. Velveeta), cubed
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
2 tablespoons seasoned bread crumbs
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DIRECTIONS
Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375 degrees F for 30 minutes.
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REVIEWS
Reviewed on Jan. 22, 2008 by
Sumchelle
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Sumchelle
Jan. 22, 2008
This was good! Richer than standard home made mac & cheese. A few changes: No ground mustard, so I used a tiny glop of regular mustard. The thought of worcestershire scared me, so I only used a splash instead of the 1/2 tsp. And, since we're cheese lovers, so I tossed in four slices of Kraft singles, in addition to the 8 oz of Velveeta. The breadcrumbs gave it some texture, but really didn't add too much else. I will be making this again.
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This was good! Richer than standard home made mac & cheese. A few changes: No ground...
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Reviewed on Oct. 15, 2007 by
puppydog jammies
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puppydog jammies
Oct. 15, 2007
This was nasty. Very dry & tasted like worchesershire. I made this for some friends who came for dinner & I was so embarrassed by it. I'm losing this recipe for good!
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This was nasty. Very dry & tasted like worchesershire. I made this for some friends who came...
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Reviewed on Apr. 12, 2007 by DMR
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DMR
Apr. 12, 2007
I really liked this recipe. Much creamier and cheesier than the regular Mac and Cheese recipes I've used in the past. Plus, the best part is that it reheats really well as leftovers. Usually, other recipes don't maintain the creaminess like this recipe does. I'll be making it for the third time ever tonight.
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I really liked this recipe. Much creamier and cheesier than the regular Mac and Cheese recipes...
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Reviewed on Nov. 27, 2006 by
stacey smith
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stacey smith
Nov. 27, 2006
I was very skeptical about this recipe because it seemed like there wasn't enough cheese when I was cooking it. But it turned out perfect.
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I was very skeptical about this recipe because it seemed like there wasn't enough cheese when...
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