What's for Dinner: Macaroni and cheese casserole

February 15, 2012 12:00 am

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Macaroni and Cheese Casserole

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Waaahh. It's been that kind of week. All I want to do is curl up on my couch with the remote, after stuffing myself silly with something my Nana might have made to chase away the winter blues.

This creamy baked casserole, which comes from what just might be the greatest-named cookbook ever, was just the ticket. Better yet, it was easy, which left plenty of time for me to slip into my jammies to watch the latest episode of "Downton Abbey."

  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 2 tablespoons butter
  • 1 cup sour cream or plain yogurt (I used 1/2 cup of each)
  • 2 cups shredded cheddar cheese
  • 8 ounces elbow macaroni, cooked 7 minutes and drained
  • 1/2 cup dry bread crumbs (I used 1 cup homemade croutons)

Combine flour, salt, dry mustard and pepper in a saucepan. Stir in milk. Add butter, stirring constantly, and bring to a boil for 1 minute. Remove from heat and stir in sour cream or yogurt.

Stir in cheese and elbows. Pour into a greased casserole dish and top with bread crumbs. Bake at 375 degrees for 25 minutes, or until crunchy and golden brown on top.

Makes 1 cheesy casserole.

-- "Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom" by Meg Favreau (Quirk, 2011, $14.95)

First Published 2012-02-14 23:06:41

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