Choctaw Crunchy Macaroni |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1-1/2 cups elbow macaroni, cooked | 1 tbsp butter | 2 tbsp flour |
| 1 tsp salt | 2 cups milk | 1/2 tsp dry mustard |
| 1-1/2 cups grated sharp cheddar cheese | 3 hard cooked eggs, quartered | 1/2 cup Spanish peanuts |
| 1 | Cook macaroni in boiling salted water until tender. Drain and rinse with hot water. Pour macaroni into a greased 1-1/2-qt casserole. Melt butter in a saucepan. Stir in flour and salt. Gradually stir in milk and mustard. Cook over low heat stirring constantly until sauce bubbles and thickens slightly. Stir in cheese until melted. Fold in eggs and peanuts. Pour sauce over macaroni and stir to blend. Bake in a pre-heated moderate oven 350 F. for 40 to 45 minutes or until top is brwon. |