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macaroni_au_gratin.html
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<!DOCTYPE html>
<html lang="en">
<head>
<title>Macaroni au Gratin</title>
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<h1>Macaroni au Gratin</h1>
</div>
<p>This recipe came from a friend's mother. She noted a few changes in her version of the recipe:</p>
<ul>
<li>She uses cheddar, not American cheese.</li>
<li>She does not use onion or breadcrumbs.</li>
<li>She doubles the butter, flour, milk, and cheese amounts.</li>
</ul>
<p>I wanted to keep the original version of the recipe but also note her version because that's how I first tried it and that's what got me hooked on this wonderful recipe.</p>
<h2>Ingredients</h2>
<ul>
<li>8 ounce package elbow macaroni (about 2 cups)</li>
<li>1/4 cup butter or margarine</li>
<li>1/4 cup all-purpose flour</li>
<li>2 cups milk</li>
<li>8 ounces processed American cheese (cubed)</li>
<li>1 tablespoon minced onion</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon Worcestershire sauce</li>
<li>1/4 teaspoon pepper</li>
<li>1/4 teaspoon dry mustard</li>
<li>2 tablespoons Italian-seasoned breadcrumbs</li>
<li>Butter or margarine</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Cook macaroni according to package directions. Drain the macaroni and place into a greased 2-quart baking dish. Set aside.</li>
<li>Melt 1/4 cup butter in a large heavy saucepan over low heat. Whisk in the flour until smooth.</li>
<li>Cook 1 minute, whisking constantly.</li>
<li>Gradually whisk in milk. Cook over medium heat, whisking constantly, until the mixture is thickened and bubbly.</li>
<li>Reduce heat, and add cheese, onion, salt, Worcestershire sauce, pepper and mustard. Stir until cheese melts.</li>
<li>Pour cheese mixture over macaroni and mix well.</li>
<li>Sprinkle with breadcrumbs and dot lightly with additional butter.</li>
<li>Bake, uncovered, at 375° for 30 minutes.
</ol>
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