I used to serve this recipe as a main course.  When I did this for my husband Scott, he said, ”Where’s the meat?”.  Your decision to serve this as a main course or as a side dish depends on your family’s preferences of course.  The recipe called for topping the dish with bread crumbs but I prefer bread cubes.

2 tablespoons softened butter

2 tablespoons flour

1/2 teaspoon salt

Dash of ground pepper

12 ounce can Evaporated milk

1/2 cup milk

1 cup diced cheddar cheese

1/2 small onion, quartered

1 cup grated Parmesan cheese

2 cups elbow macaroni (cook and rinse)

1 slice of bread (or more), cubed and then dried

2 tablespoons melted butter

Put the softened butter, flour, salt, pepper, Evaporated milk, and milk into a blender jar. Cover and blend on medium speed for 5 seconds.  Blend on high for 15 more seconds. Add onion and cheeses gradually while blending for 15 more seconds stopping blender when necessary.  Mix with the cooked macaroni and pour into a buttered 2-quart casserole.  Toss bread cubes with 2 tablespoons of melted butter and scatter over casserole.  Bake in preheated oven at 350 degrees for 30 minutes.

Next Month:  Shrimp Creole

Rhoda & Scott Crosby
scott@scottschoice.com
www.scottschoice.com♣