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 tomat
Adapted from 'Spinach Rice Casserole' in Mollie Katzen's Moosewood Cookbook, 1977, published by Ten Speed Press, Berkeley, CA
This casserole takes about 1 1/4 hour to prepare and serves 6 +.
Prepare ahead of time: 2 cups raw brown rice cooked in 4 cups of water
2 pounds raw, chopped chard
1 1/2 cups chopped onion
2 or more cloves of garlic. (We always use more)
3 TBS butter
4 beaten eggs
1 cup milk
1 1/2 cups grated mozzarella or che