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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Mmmm...rich, cheesy, and comforting! I have successfully cut this recipe in half for my family of four and we still have leftovers, so the servings are quite generous. Ingredients:
12 ounces elbow macaroni, uncooked |
7 tablespoons butter |
6 tablespoons flour |
3 cups skim milk |
1 1/2 teaspoons salt |
1 teaspoon dry mustard |
1/4 teaspoon pepper |
1/2 teaspoon garlic powder |
1 1/2 cups sharp cheddar cheese, shredded |
1 1/2 cups swiss cheese, shredded |
Directions:
1. Cook macaroni about 5 minutes and drain.
2. Meanwhile, melt butter over medium heat in large saucepan.
3. Whisk in flour and cook 1 minute.
4. Gradually whisk in milk and add salt, mustard, garlic powder, and pepper.
5. Cook, stirring constantly, until thicked and just beginning to boil.
6. Reduce heat and simmer 5 minutes.
7. Remove from heat.
8. Add cheeses and stir until melted.
9. Stir in macaroni and transfer to greased 2 1/2 quart casserole dish.
10. Bake at 350 degrees for 25 minutes.
11. Let stand 5 minutes before serving.
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