Macaroni and Cheese

September 21, 2015

Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper.

Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or mixed cheeses, cubed.  (This is the secret… we use only really good flavorful cheeses). Stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.  Sprinkle 1 sliced tomato with salt; arrange on top.  Bake at 350° for 35 to 40 minutes or until heated through.  Makes 4 servings.
We triple this recipe and put in a long baking dish.  You can spice this up if you wish with red pepper and more onions.)

Search
Latest Blog
Chapter Talks

Instructions to the Servant

This gospel (Luke 17: 5-10) seems like a puzzle; there are 2 pericopes that at first view, do not go together. What is the link between faith and service? Maybe we can

Read More
Abbey Cooks

Monastery Lentils

Monastery Lentils A popular Guest House recipe that is vegan, easy to make and packed with flavor.  Recipe calls for dry herbs – but use fresh for extra flavor. Serve

Read More
News

Our New Superior, Sr. Claire

Guided by the Holy Spirit, our Father Immediate, Dom Scott Dilworth and the community discerned that Sr. Claire Bouttin would lead our community effective July 28, 2025, as Superior. Sr.

Read More
Sign Up For Our Email List
Subscribe to Our Newsletter