Baked Macaroni and Cheese

by Febrina Picone Malloy

Ingredients:
8 oz macaroni (2 cups uncooked)
2 1/2 TB margarine (use up to 5 TB if creamier results are desired)
1/2 tsp salt
1/4 tsp dry mustard, or 1/2 tsp prepared mustard
5 TB flour
1/4 tsp coriander seed, crushed, optional
5 or 6 slices American cheese, or at least 1 cup shredded cheese. I sometimes use part cheddar for better flavor
2 cups reconstituted dry milk (or skim milk)

Directions:
1. Cook macaroni until almost tender, about 6 or 7 minutes in 2 or 3 qts. boiling water with 2 or 3 tsp salt in water. Drain.
2. For cheese sauce, melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Bring to boil and boil 1 minute, stirring constantly.
5. Blend in cheese over low heat just until it melts.
6. Combine macaroni and sauce in buttered 2 qt. casserole. Sprinkle with Ritz crumbs, or cracker crumbs, or dry bread crumbs. (May dot with butter)
7. Bake at 350° for 20 to 40 minutes. To reheat, cover casserole and bake 20 minutes; uncover and bake 5 minutes more.