betty crocker best of baking recipes.txt

Preparation Time :0:00

Recipe By :

Serving Size : 5

Categories

: Main and Side Dishes

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

cup uncooked elbow macaroni (1 to 1 1/2 cups,

about 6 ounces)

cup margarine or butter (1/2 stick)

teaspoon salt

teaspoon pepper

small onion -- chopped (about 1/4 cup)

cup all-purpose flour

3/4

cups milk

ounces process American loaf or sharp process

American cheese loaf or process cheese

spread loaf -- cut into 1/2-inch cubes

Heat oven to 375º. Cook macaroni as directed on package; drain. Cook and

stir margarine, salt, pepper, and onion in 2-quart saucepan over medium

heat until onion is slightly tender. Stir in flour. Cook over low heat,

stirring constantly until smooth and bubbly; remove from heat. Stir in

milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove

from heat. Stir in cheese until melted. Mix macaroni and cheese sauce in

ungreased 1/2-quart casserole. Bake uncovered 30 minutes.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

T(Bake):

0:30"

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Per serving: 434 Calories (kcal); 29g Total Fat; (58% calories from fat); 19g

Protein; 28g Carbohydrate; 68mg Cholesterol; 1526mg Sodium

Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;

/2 Other Carbohydrates

NOTES : Tomato Macaroni and Cheese: Mix 1/4 cup sliced ripe olives into

cheese sauce. Arrange 1 large tomato, cut into 5 slices, around

edge of casserole before baking.

Nutr. Assoc. : 26044 4098 0 0 0 0 0 343

Exported from MasterCook *

Maple-Buttermilk Cake

Recipe By

Serving Size : 16

Betty Crocker - Best Of Baking Recipes