Baked Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The very best homemade baked macaroni and cheese recipe ever! My picky son loves mac and cheese and this recipe is his favorite!! It was originally on a Mueller's Elbow Macaroni box, but I use less mustard and love the cream or half-n-half instead of all milk. Ingredients:
8 ounces elbow macaroni |
2 tablespoons cornstarch |
1 teaspoon salt |
1/4 teaspoon dry mustard (original recipe calls for 1/2 t) |
1/4 teaspoon ground black pepper |
3 cups whole milk (or 2 c milk and 1 c cream or half-n-half) |
2 tablespoons butter |
2 cups sharp cheddar cheese, shredded (i use cabot seriously sharp) |
Directions:
1. Preheat oven to 375°F
2. Cook pasta 6 minutes & drain.
3. Combine cornstarch, salt, dry mustard & pepper in medium saucepan.
4. Stir in milk until smooth.
5. Add butter; stirring constantly, bring to a boil over medium-high heat & boil 1 minute. Remove from heat.
6. Stir in 1-3/4 cups cheese until melted. Add cooked pasta.
7. Pour into greased 2-quart casserole. Sprinkle with remaining cheese.
8. Bake uncovered 15-20 minutes or until lightly browned.
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