A Gift to Our Readers

Snowman w/ giftAt this gift-giving time of year, we would like to direct your attention to our online gift shop. We offer many unique gifts for the Route 66 enthusiasts on your shopping list.

One of our favorite items in our gift shop is the, Recipes Along Route 66 Cookbook. It's chock-full of delicious dishes from the Mother Road's finest cooks.

As our gift to you, we would like to present a bonus recipe, not included in Recipes Along Route 66.

Click to visit our online gift shop to view the special selection of items we offer.

Happy shopping - and cooking!

Gina’s Macaroni and Cheese

½ lb uncooked elbow or small shell macaroni
2 t salt (for macaroni cooking water)

For sauce:
4 T butter
4 T flour
3-4 c milk (whole or reduced fat - doesn't matter)
½ t dry mustard
1 t Worcestershire sauce
1 t granulated onion
½ t granulated garlic
⅛ - ¼ t black or cayenne pepper
1 t salt
2 c shredded cheese of your choice. (Some good choices include cheddar, Colby, Monterrey Jack and American.) You can use all one kind or a mixture but I would avoid using only cheddar because it’s not the smoothest melting cheese.

Cook macaroni in salted water in a large pot until al dente. Drain (do not rinse) and set aside in colander to drain completely.

Meanwhile, prepare a thick white sauce by melting butter in a medium saucepan over medium heat. Add flour and stir until completely blended with melted butter. Pour 3 cups of the milk into the butter/flour mixture in saucepan. Stir together and continue stirring over heat until the mixture begins to thicken, about 5 minutes.

Add dry mustard, Worcestershire sauce, granulated onion, granulated garlic, pepper and salt. Continue cooking and stirring over heat until the mixture is quite thick (like pancake batter). This part of making a basic white sauce is not consistent - the thickness can vary. If the sauce seems too thick, add some of the 4th cup of milk, a couple tablespoons at a time until it’s the right consistency. If it’s too thin, blend a tablespoon of flour and a tablespoon of milk together so there are no lumps and slowly add it to the sauce while stirring over heat. Adjust the thickness of the sauce as described until is is the proper consistency.

Once the white sauce is thickened, add the shredded cheese and stir to melt. Stir continuously until the cheese is completely incorporated into the white sauce and it has turned into a smooth cheese sauce. Taste and add salt or more of the other seasonings if necessary to appeal to your personal taste.

Return the drained macaroni to its original cooking pot. Pour the cheese sauce over the macaroni and stir to evenly coat.

Butter the bottom and sides of a 2 qt casserole dish thoroughly. Pour the macaroni and cheese in the casserole.

Bake at 350º degrees until bubbly and lightly browned around the edges, which should take 30-40 minutes.

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