Posted Wednesday, January 20, 2010
View the recipe demo:
Pete and Dewey’s
1/2 pound elbow macaroni, cooked al dente, drained and chilled
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 cups milk
3/4 pound cubed Velveeta brand cheese
In sauce pan, melt butter and saute until very tender. Stir in flour and season with salt and pepper. Blend in milk and cook until thickened. Remove from burner and add cheese. Mix until well blended. Place macaroni in large mixing bowl and add cheese, mixing until well combined. Pour into buttered 2 quart casserole dish. Bake at 350 degrees for 30 minutes.
VARIATIONS ON MACARONI AND CHEESE
Add any of the following ingredients to the mixing bowl that contains the pasta prior to adding the cheese for some delicious variations on traditional macaroni and cheese:
1. 2 chicken breasts, cooked and diced combined with 2 teaspoons of fresh rosemary.
2. 2 cups of roasted turkey, either sliced or diced. Great for post-Thanksgiving meals.
3. 4 regular sized meatballs, cooked fully and quartered.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.