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In the kitchen, Recipe of the Month, Summertime

Recipe of the Month: Macaroni & Cheese


Annie & her friends from Searching for the Source hosted the Macaroni & Cheese + Tomato Soup lunch today.

A summer camp favorite adapted for home use.

Macaroni And Cheese
Makes: 4 servings


  • 1 1/2 cup macaroni noodles
  • 1 tbsp oil
  • 1/4 cup butter
  • 3 Tablespoons finely chopped onion
  • 3 Tablespoons flour
  • 1/2 tsp salt
  • 1/4 teaspoon pepper
  • 1 2/3 cup milk
  • 1 bay leaf
  • 3-4 cloves
  • 1 Tablespoon worcestershire sauce
  • Pinch nutmeg
  • Dash Tabasco sauce (to taste)
  • 1 1/2 cup grated cheddar cheese
  • 1/2 cup panko bread crumbs
  • 1-2 tablespoons oil (enough to moisten bread crumbs)
  • Salt and pepper (to taste)


  1. In large uncovered pot cook macaroni about 5 to 7 mins, until tender but firm. Drain.
  2. Place milk in to a heavy-bottomed pot. Add bay leaf and cloves.
  3. Heat milk to a low boil and simmer for 10 minutes – stirring regularly.
  4. Meanwhile, melt butter in a separate pot. Add onion and sauté until soft, then mix in flour, salt and pepper.
  5. Strain milk into flour mixture. Whisk in milk until it boils and thickens (making sure no flour lumps remain).
  6. Add Worcester sauce, nutmeg, Tabasco, and cheese. Stir to melt cheese.
  7. Stir in macaroni and place in greased 2 qt. casserole dish.
  8. Gently mix together Panko bread crumbs, oil and salt and pepper. Sprinkle over macaroni and cheese.
  9. Cook uncovered in 350 oven for 30 minutes, until bubbling and lightly browned.

About Ashley

Marketing Manager / Dishwasher at Camp Stevens. CT '99!


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