1 8-ounce package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
2 cups whole milk
1 1/4 cups grated Cheddar Cheese

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Preheat oven to 375 degrees.

Cook the pasta in a large pot of boiling salted water (just a dash) until done. Drain and set aside.

In a large saucepan melt the butter. Sprinkle in flour and salt. Blend thoroughly. Stir in mustard and milk. Cook over low heat until mixture has thickened (try stirring it with one of those springy things to smash the lumps) Stir constantly. Sprinkle in the cheese and cook until the cheese has melted. Add in the cooked macaroni and mix well.

Pour into a baking dish and bake for 15 minutes or until lightly browned and bubbly.

Serves 6
Serve with a nice green salad and sourdough or rolls.

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Courtesy of Linda Everett, author of Retro Diner: Comfort Foods from the American Roadside

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Preheat oven to 350 degrees.

In a large mixing bowl combine the ground beef, pork, turkey, onion, eggs, and Wor. sauce. Mix thoroughly (try using your hands). Add in the spices, bread crumbs, and juice. Mix well.

Shape into a loaf and place in a 9x5" loaf pan. Pour tomato sauce over the top and bake for 1 hour and 15 minutes, or until a knife inserted in center comes out clean.

Serves 6
Serve with mashed potatoes, salad, and a crusty loaf of sourdough.

Download a printer-friendly version for your recipe box

Courtesy of Linda Everett, author of Retro Diner: Comfort Foods from the American Roadside