old fashioned macaroni & cheese | cookbook review

when i was a kid, i spent a lot of time with my grandma L.  religiously, whenever i spent days with her, i ate the same thing everyday.  for breakfast; two blueberry eggo waffles, only to be chased by a third blueberry waffle. lunch consisted of a mini mexican pizza from jeffrey's, which was also chased by a second mini pizza.  do you see a pattern happening?

aside from the food, our daily walks to the park, playing operation, the thing that i also remember was that she was the only person i knew that had a toaster oven. aka, how all my food was made. i'm not sure why but i thought it was one of the coolest appliances ever.  maybe that's because she let me use it and i felt like a grown up.

toaster ovens are versatile, compact and convenient, doing the job of both a toaster and a full-size oven while using far less space and far less energy.  they can bake, broil, brown and even keep food warm.
in her new book, 150 best toaster oven recipes, linda stephen has designed recipes exclusively meant for toaster ovens. offering up delicious options for any time of day.  from tuna melts to meatballs to peach cobbler.  these easy-to-prepare recipes, are perfect for students, singles, RVs, and anyone looking to make a delicious, hearty meal in their toaster oven.
it also brings back lovely memories of my time with grandma.  i sure do miss her.  xo.

old fashioned macaroni & cheese

1 1/2 cups uncooked macaroni
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 paprika
1/4 teaspoon black pepper
1 1/2 cups grated cheddar cheese 
1 cup fresh breadcrumbs
2 tablespoons butter, melted

in a large saucepan, cook macaroni in a large amount of boiling salted water for 8 to 10 minutes, or until just tender.  drain well.   (you should have about 3 cups cooked macaroni)
meanwhile, melt butter in a large saucepan over medium heat.  add onion and cook, stirring occasionally, for 3 minutes, or until softened.  add flour and cook, stirring, for 3 minutes.
whisk in milk.  bring sauce to a boil, reduce heat and simmer, stirring occasionally, for 6 minutes.  remove from heat.
season sauce with salt, mustard, paprika and pepper.
stir in drained macaroni and cheese.  spoon macaroni into a lightly greased 6 cup (1.5 L) shallow baking dish.
in a small bowl, stir together breadcrumbs and melted butter.  sprinkle breadcrumbs over macaroni.
bake in preheated 350F toaster oven for 30 to 35 minutes, or until golden and bubbling

makes 4 to 6 servings


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