Post by chief_cook2 on Aug 22, 2005 17:22:39 GMT -6
Dutch Macaroni and Cheese
3-1/2 lb. elbow macaroni, uncooked
1 lb. sliced green onions
2 oz. all purpose flour
1-1/2 qts. milk
2 oz. prepared mustard
1 TB salt
1/2 tsp. cayenne pepper
2 lb. President Gouda Cheese, shredded
24 oz. drained, canned sliced mushrooms
6 oz. soft bread crumbs
3 oz. butter or margarine, melted
Cook macaroni according to package directions until tender but firm, adding onions during the last 3 minutes of cooking time; drain and keep warm.
Dissolve flour in 8 ounces milk, stirring until smooth. Combine flour mixture, remaining milk and next 4 ingredients.
Combine hot macaroni mixture, cheese, mushrooms and milk mixture. Pour into a lightly greased 20" x 12" x 2" pan; cover.
Bake at 375ยบ F., for 25 minutes; uncover. Combine bread crumbs and butter; sprinkle over macaroni and continue baking for 15 to 20 minutes or until lightly browned.
Serves: 24.
3-1/2 lb. elbow macaroni, uncooked
1 lb. sliced green onions
2 oz. all purpose flour
1-1/2 qts. milk
2 oz. prepared mustard
1 TB salt
1/2 tsp. cayenne pepper
2 lb. President Gouda Cheese, shredded
24 oz. drained, canned sliced mushrooms
6 oz. soft bread crumbs
3 oz. butter or margarine, melted
Cook macaroni according to package directions until tender but firm, adding onions during the last 3 minutes of cooking time; drain and keep warm.
Dissolve flour in 8 ounces milk, stirring until smooth. Combine flour mixture, remaining milk and next 4 ingredients.
Combine hot macaroni mixture, cheese, mushrooms and milk mixture. Pour into a lightly greased 20" x 12" x 2" pan; cover.
Bake at 375ยบ F., for 25 minutes; uncover. Combine bread crumbs and butter; sprinkle over macaroni and continue baking for 15 to 20 minutes or until lightly browned.
Serves: 24.