Well-Seasoned Cookbook

flavorful recipes perfected over time

Macaroni and Cheese

Ingredients:

Elbow macaroni noodles

butter, milk, and flour for preparing Basic White Sauce

1 sm. onion, chopped

pre-cooked meat (ham, turkey, sausage, hotdog, or hamburger)

salt and pepper to taste

Velveeta cheese (about 4 inches), thinly sliced

1 can peas (or frozen peas)

Directions:

Fill a kettle about half way with water, bring to boil. Add half a box elbow macaroni noodles and boil until noodles are done. Pour into a strainer and set aside.

Prepare Basic White Sauce, adding the onion and meat to the sauce in its earliest stages, so they can sautee in the butter and cook well. Add salt and pepper to taste.

When sauce is the consistency you desire, remove from heat and add the cheese slices, mixing until they fully melt. Add the peas and cook just a few more minutes, just long enough for the peas to get hot. Stir frequently, but be careful not to mash the peas. If sauce gets too thick, add a little more milk until it reaches the desired consistency. When peas are hot, remove from heat.

Combine the noodles and sauce together and mix until all the noodles are well coated with sauce. Makes about 8 servings.