The Big Sandy Mountaineer -

Senior Center News

 

November 11, 2020



Menu

Wednesday, November 11 - Veteran’s Day $10.00- Roast Beef, mashed potatoes, veggies, Spinach starwaberry salad, Jello, roll, and dessert.

Thursday, November 12 - Sausage stir-fry with veggies over noodles, Broccoli slaw with apples.

Friday, November 13- Beef n Broccoli over rice and fruit salad.

Monday, November 16- Chicken & Dumplings, veggies, Green Salad, and dessert.

Tuesday, November 17- Hot Hamburger sandwich, mashed potato, veggie, Pineapple fluff salad.

Homemade Mac and Cheese

Ingredients

8 ounces uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese

½ cup grated Parmesan cheese

3 cups milk

¼ cup butter

2 ½ tablespoons all-purpose flour

2 tablespoons butter

½ cup bread crumbs

1 pinch paprika

Directions

Step 1 Cook macaroni according to the package directions. Drain.

Step 2 In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

Step 3 Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

Step 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

 
 

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