- 1 pound dry macaroni (or 4 cups)
- 1/2 cup butter, melted
- 1 block cream cheese, softened
- 1 cup onion, chopped (optional)
- 1/2 cup flour
- 1 teaspoon salt
- 4 cups milk
- 1-1/2 pounds Colby cheese, grated
Bring 4 to 5 quarts of water to a boil. Add a tablespoon of salt. Add macaroni. Cook, uncovered, 10 minutes or until tender. Stir occasionally and drain. Melt butter; add chopped onions and cook several minutes more. Blend in flour and salt. Gradually stir in milk and softened cream cheese. Boil 1 minute. Add most of the cheese (if using Velveeta, omit the flour) until melted. Add macaroni. Bake, uncovered, at 350 F for 30 minutes or until hot. Sprinkle with remaining cheese for last 15 minutes of baking.
I add liquid smoke to the mixture and add pork barbecue on top. Delicious!
We had been dairy farming until 2018 when the herd was sold. For other family news — John still farms plus manages the composting and recycling operation in Blair County. I am a nurse practicioner doing home visits. Harry, 95, disked soil this spring and still loves to cut up firewood. Jodi married Ben Kensinger, who farms with his dad and brother in Martinsburg. Andy started Coffee Run Outdoor Stores and Septic, and is quite busy. Stacie works for a local boating operation and raises goats. As you can see, everyone is quite busy on and off the farm. Our farm is in Entriken, close to Lake Raystown Resort.
Recipe by Cindy Keith, Entriken, Pennsylvania