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| Macaroni & Cheese |
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| Category: Eggs & Cheese |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 8 - 10 | oz | Macaroni, cooked and drained |
| 3 | tbsp | Butter, melted |
| 3 | tbsp | Flour |
| 1 1/4 - 1 | cups | Milk |
| sprinkle | | Salt and Pepper |
| 1 | cup | Shredded Colby Cheese |
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| Instructions: |
| 1. | Melt butter in a pan then add flour and mix together. |
| 2. | Add milk and cook on medium heat until thickens. |
| 3. | (It will be the consistency of milk gravy.) |
| 4. | Add shredded cheese and let melt. |
| 5. | Put macaroni in greased cassarole and pour cheese sauce over it. |
| 6. | Sprinkle more shredded cheese on top if desired. |
| 7. | Bake at 350 degrees for 30 - 40 minutes. |
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| Recipe submitted 12/8/2006 |
