by Dorothea Brandt Malloy
Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips
Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.
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