Mom's Macaroni and Cheese The Best Recipes

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Mom's Macaroni and Cheese

"Most recipes for macaroni and cheese use cheddar; this one uses American cheese. My mother found out to make this in Home Economics elegance within the 1930's and it has been a favourite in my family because then."

Ingredients :

1 pound elbow macaroni
1/2 cup vegetable oil
2 cups all-purpose flour
2 quarts milk
1/2 teaspoon floor black pepper
1 pound American cheese, cubed
1 (28 ounce) can overwhelmed tomatoes
3/four cup pro dry bread crumbs

Instructions :

Prep :	Cook : 8M	Ready in : 30M

Preheat oven to 450 stages F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook dinner for 5 to 7 mins or till simply less than al dente; drain.
In large saucepan, warmness oil over medium warmness. Add flour unexpectedly and stir vigorously until combined. Add milk a touch at a time, stirring constantly until all milk is included and sauce is clean. Stir in pepper, American cheese and tomatoes. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, lessen warmth). Place macaroni in a 10x15 baking dish. Pour cheese combination over macaroni, and sprinkle with bread crumbs.
Bake 15 mins, or until pinnacle is golden.

Notes :

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