Classic Skillet or Baked Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is just good 'ol mac and cheese- rich, creamy and satisfying. Any cheese you like can be put in there, and any shaped noodle will work (though I think elbows, penne and rotini work best). Whole milk makes a richer mac and cheese, but didn't miss it here (and dh only will drink whole milk!). This will serve 8 adults a main course, more if there are kids or as a side. Ingredients:
16 ounces elbow macaroni |
8 ounces butter |
1/2 cup flour |
4 cups 1% low-fat milk |
1/2-1 teaspoon ground mustard |
1 teaspoon salt |
1/2 teaspoon black pepper |
8 ounces velveeta cheese, cubed |
8 ounces sharp cheddar cheese, grated |
4 ounces monterey jack cheese, grated |
1/4 cup seasoned bread crumbs (optional) |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. Boil macaroni about 8 minutes, until al dente and drain well.
2. meanwhile, melt butter and whisk in flour until smooth.
3. add milk slowly, whisking and bring to a boil until thick (about 2-3 mins)
4. stir in spices.
5. remove from heat and add cheeses until smooth.
6. stir in macaroni.
7. serve as is or pour into a large casserole dish or 13x9 pyrex and sprinkle with bread crumbs and/or parmesan and bake at 350 for about 30 minutes.
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