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Macaroni Pudding

Yield 6 to 8 servings


  • 2 1/2 cups uncooked elbow macaroni
  • 1/4 cup plus 2 tablespoons butter or margarine, divided
  • 1/4 cup all-purpose flour
  • 2 1/4 cups milk
  • 1/2 teaspoon salt
  • Dash of pepper
  • 3 cups (12 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Prepare macaroni according to package directions.

  2. Melt 1/4 cup butter over low heat. Add flour; cook 1 minute, stirring constantly until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

  3. Place half of macaroni in a lightly greased 3-quart casserole; top with 1 cup cheese. Repeat layers. Pour white sauce over top, and sprinkle with remaining 1 cup cheese. Dot with 2 tablespoons butter. Bake, uncovered, at 400° for 35 to 40 minutes or until lightly browned.

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