Baked Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This recipe came off of the box of Mueller's elbow macaroni and everyone loved it so I am putting it here for safe keeping. I used the Kraft three cheese crumbles (monterey jack, colby and cheddar) in place of sharp cheddar and I think that is what made it SO yummy! And I sprinkled sharp cheddar on top the last 10 minutes of cooking and did not use the croutons. Ingredients:
8 ounces mueller's elbow macaroni |
1/4 cup margarine or 1/4 cup butter |
3 tablespoons all-purpose flour |
1/8 teaspoon dry mustard |
1/8 teaspoon salt (optional) |
1/8 teaspoon black pepper |
2 cups milk |
2 cups shredded sharp cheddar cheese |
1 cup crouton |
Directions:
1. Cook elbow macaroni for 9 minutes.
2. Drain, cover and set aside.
3. Preheat oven to 350 degree F.
4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt and pepper.
5. Cook until mixture is smooth and bubbly; gradually add milk.
6. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
7. Gradually mix in cheese. Stir over low heat until cheese is melted.
8. Add pasta; mix together lightly. Pour into 2-quart casserole.
9. Top with croutons. Bake 25 minutes.
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