Macaroni and Cheese
Note: This dish was a favorite of Thomas Jefferson, though not thought of as part of the southern diet. Cubed ham or tuna could be added for variety. Dilute the cheddar cheese with some gruyere for a different flavor. Or, experiment with cream of mushroom soup or a combination of cottage cheese and sour cream in place of the chicken soup. Corn flakes crumbs or crush potato chips could also be used as a topping.
1 T butter or margarine
1 med onion, finely chopped
1/4 cp unbleached flour
1 cp milk
1 cp chicken or vegetable broth
2 cps sharp cheddar cheese, shredded
1 T Dijon mustard
3 large carrots, thinly sliced
4 cps broccoli, flowers and sliced stems
2 cps cauliflower, flowers and sliced stems
1 1/2 cp dry elbow macaroni
salt and pepper
1. Bring 3 quarts water to boil, add veggies and macaroni.
2. Cook till vegetables are just tender when pierced and macaroni is tender to bite (about 7 minutes).
3. Drain well and pour mixture into casserole dish.
4. Saute onions in butter in 2-3 quart pot till soft.
5. Stir in flour; remove from heat and smoothly blend in milk and broth.
6. Return to high heat and cook, stirring, till mixture comes to boil.
7. Reduce heat to low, add cheese and mustard, and cook, stirring, till cheese is melted.
8. Pour sauce over macaroni mixture and toss lightly.
9. Add a topping of butter and bread crumbs if you like and bake at around 325 degree oven till just browned.