Creamy Baked Macaroni and Cheese – Not Low Fat! |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour Ingredients:
1 lb medium shell macaroni noodles |
1/2 cup butter |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dry mustard |
1/2 cup flour |
3 1/2 cups whole milk |
1 egg, beaten |
8 ounces cream cheese, cut into cubes |
1 lb processed cheese, cut into cubes like velveeta cheese |
2 cups shredded sharp cheddar cheese |
Directions:
1. Boil noodles according to package.
2. After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
3. Preheat oven to 350 degrees.
4. Grease 9x13 pan.
5. In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.
6. Remove from heat add milk, return to heat and bring to a boil.
7. Boil 1 minute.
8. Remove from heat and add cheeses, stir until melted.
9. Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!
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