August 2001

RECIPE OF THE

MONTH

Awesome Mac n' Cheese

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Servings:	6	12	18	24	30	36
Makes:	(12 C.)	(24 C.)	(36 C.)	(48 C.)	(60 C.)	(72 C.)
Ingredients:
Uncooked elbow macaroni	12 oz. or 3 C.	24 oz. or 6 C.	36 oz. or 9 C.	48 oz. or 12 C.	60 oz. or 15 C.	72 oz. or 18 C.
butter or margarine	3 T.	6 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
flour, all purpose	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
salt (optional)	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
ground black pepper (to taste)	dash	pinch	1/8 t.	1/4 t.	1/4 t. + a dash	1/4 t. + a pinch
milk	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Velveeta cheese food (or store brand equivalent)	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
smok-e-links sausages, sliced crosswise	1 lb.	2 lb.	3 lb.	4 lb.	5 lb.	6 lb.

Assembly Directions:

Cook macaroni for 1/2 the time instructed on the packaging and drain. In a saucepan, melt butter over medium low heat. Stir in the flour, salt and pepper. Add the milk all at once; cook and stir until thickened and bubbly. Reduce the heat slightly and cook for two minutes more. Add the cubed cheese, stirring until melted. (Add more or less cheese, depending on taste.) Stir in cooked macaroni. Add the cut up sausages. Allow to cool and then freeze in a gallon-size freezer bag.

Serving Directions:

Thaw thoroughly, then heat in microwave oven, over low heat on the range, or at 350 degrees in an oven for 30 minutes.

Tara’s notes:

The ground black pepper quantity is completely up to you. A dash is equal to a couple of shakes of a pepper shaker. A pinch is equal to the quantity you could pinch between your thumb and index finger.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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