thomas@utah-gr.UUCP (Spencer W. Thomas) (07/11/85)
1. Cook up a bunch of macaroni (about 1/3 as much as you want the final
quantity to be). 1 cup dried is a good amount.
2. Meanwhile, melt some butter in a saucepan (couple Tbs).
3. When the butter is foamy, add 2 - 3 Tbs flour, and stir constantly
until it thickens.
4. Add 3/4 c milk (more or less), stir (as above)
5. With the burner on low, add 1 cup (or more) grated cheese. Stir just
until the cheese is melted. Remove from heat. If you cook it too long,
it will get stringy. Cheddar works well, so should Swiss. Stir in salt
and pepper to taste.
6. Put the macaroni in an oven-proof casserole dish, pour the cheese
sauce over it. Heat in a 350 degree oven for a while (20 minutes, or
until it is "boiling"). You may broil it for a couple of minutes at the
end to get a crust on top.
7. Eat and enjoy.
Obviously, the amounts depend on how many people you are feeding, how
strong a cheese flavor you want, how big your casserole is, and so on.
For a potatoes "au gratin", substitute potatoes for the macaroni (except
they won't grow during cooking, so you should start with the final
amount), either with or without skins. Boil them whole, then slice.
Slice some onions. Layer the potatoes and onions in the casserole and
pour the cheese sauce over top. If you don't want cheese, leave it out
and increase the amount of milk (and maybe butter and flour, depending).
--
=Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
"You don't get to choose how you're going to die. Or when.
You can only decide how you're going to live." Joan Baez