EVIE'S MACARONI AND CHEESE
EVIE HARTIMAN
8
oz (1/2 Package) of large elbow macaroni
2 Tablespoons butter
2 heaping Tablespoons flour
3 cups milk (do not use non-fat or skim milk)
One 8 oz package of Kasseri cheese (if Kasseri is not available use a similar
sharp cheese)
Cook macaroni in a large quantity of boiling, salted
water, uncovered for 8 minutes.
Drain and rinse in cold water to separate.
Let stand.
Cut-up
cheese into small pieces, saving four large slivers for the top of the
casserole.
Make a cream sauce as follows:
Melt butter, add flour and mix.
Add milk.
Slowly add cheese a little at a time until it is all melted in the
mixture.
Keep stirring until thickened and starts to boil.
Remove from heat.
Add cooked, drained macaroni to the sauce.
Stir.
Pour into 8-1/2” casserole adding the four slivers of cheese on top.
Bake uncovered at 325o for 45 minutes until brown on top.
If it gets too brown, cover the casserole for remaining time.
It must be brown and crunchy on top to be good.
Makes six small servings or three large ones.