Mueller's Baked Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe off a box of Mueller's brand elbow macaroni. It is a little time consuming but well worth the effort. It is my favorite macaroni and cheese recipe. I was hesitant to add it to 'zaar because there are already so many mac and cheese recipes but it's really, really good. I hope you try it and like it as much as I do. Ingredients:
2 tablespoons cornstarch |
1 teaspoon salt |
1/2 teaspoon dry mustard (optional) |
1/4 teaspoon pepper |
2 1/2 cups milk (i use skim) |
2 tablespoons margarine |
8 ounces shredded cheddar cheese, divided (about 2 cups) |
8 ounces elbow macaroni, cooked 6 minutes, drained (about 3/4 cups) |
Directions:
1. Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
2. After the mixture has boiled for 1 minute, remove from heat.
3. Reserve 1/4 cup cheese for topping.
4. Stir in remaining cheese until melted.
5. Add elbow macaroni noodles to cheese mixture and stir to combine.
6. Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
7. Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.
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