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Baked Macaroni and Cheese

Baked Macaroni and Cheese
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Yield: Serves 6-8

A reliable old favorite good served with beef, lamb, or ham, hot or cold or as a buffet dish. If the recipe is doubled, allow a little longer time for baking.


  • 1 8-ounce package macaroni
  • 2 cups cream sauce
  • 2 cups grated Cheddar cheese
  • 1/2 cup buttered breadcrumbs paprika


Cook the macaroni, broken in 2-inch pieces in 2 quarts boiling water with 1 teaspoon salt for 9-12 minutes or until soft. Rinse thoroughly in cold water and arrange layers of macaroni with cheese and cream sauce in a buttered baking dish, ending with a layer of cheese. Sprinkle the buttered breadcrumbs on top, dot with paprika and just before serving brown for 20-25 minutes in a 375 degree F oven.

Cream Sauce


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup light cream
  • salt and white pepper to taste


Melt the butter over low heat and blend in the flour. Add the milk gradually and stir until thick and smooth. Add the cream and simmer for 5 minutes to cook the flour. Season with the salt and pepper. Makes 2 cups.
Updated Thursday, August 16th, 2007

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