I was in a hurry one night last week and hubby had been bugging me about trying another "Grandma Recipe" so I opened 'The Book' and looked for something quick.
I was surprised how similar, in fact almost identical this recipe was to one I found in a magazine about 28 years ago! Just small differences really.
This won't take any time at all...
1. I used whole wheat pastry flour in this recipe. Mostly because I ran out of the unbleached flour I keep upstairs and was too lazy to run to the basement for another bag! My bad. It still turned out fine.
2. I used extra sharp cheddar. I like the punch it adds. Plus I want to taste my cheese.
3. I added all of the 1/4 lb. grated cheese to the white sauce and added additional grated cheese to the top. M-m-m.
4. In the printable version of the recipe, I changed the oven temperature. It's how I've made my version for years and it works well, though 400° is just fine.
Since I've been making a version of this recipe for years now, I'd have to say it's pretty good. My kids like it better than Kraft and that's saying something, plus it's a little hardier. In my book...worth a try when the clock's a ticking on a busy night and nothing comes to mind...and ready in less than an hour.