Aunt Ella's Macaroni And Cheese (Recipe)

 

Ingredients

8 ounces elbow macaroni or assorted pasta, such as small shells, spirals and wagon wheels (2 cups)

1 tablespoon butter or margarine, softened

1 egg, well beaten

1 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon boiling water

1 cup milk

3 cups shredded sharp cheddar cheese (12 ounces)

1/4 cup grated onion

Paprika

Steps

1. Preheat oven to 350°.  Lightly grease a 1 1/2-quart casserole dish.

2. Cook the macaroni or pasta in boiling water following the package directions until al dente (tender but firm to the bite).  Drain the macaroni or pasta, then return it to the saucepan.  Stir in the butter and egg.

3. In a large bowl, combine the mustard, salt and nutmeg with the tablespoon of boiling water.  Stir in the milk, 2 1/2 cups of the cheese, the onion and macaroni or pasta.

4. Pour the macaroni mixture into the prepared casserole dish.  Top with the remaining cheese.  Sprinkle with the paprika.

5. Bake the casserole in the 350° oven for 1 hour or until a well-browned top crust has formed.

Tips:

If you'd like to lower the fat content a bit, substitute skim milk and low-fat cheddar or low-fat American cheese for the whole milk varieties.  To lower the sodium content somewhat, use reduced-sodium cheese and omit the 1/2 teaspoon of salt.

For an extra-crispy casserole, we baked this in a flat 1 1/2-quart baking dish.

Fresh tomato wedges and a sprig of fresh thyme make a colorful garnish when set against the golden color of the casserole.


From : America's Best-Loved Community Recipes