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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is delicious. A couple of options are to put velveeta slices on top before cooking, and we eat this with a homemade Russian dressing on top, which i don't expect anyone else to do! Ingredients:
1 lb elbow macaroni |
1/2 cup butter |
1/2 cup flour |
salt and pepper |
5 cups milk |
16 ounces shredded cheddar cheese (we use white) |
Directions:
1. Heat oven to 350.
2. Cook macaroni according to package directions; drain.
3. In a large saucepan over medium heat, melt butter.
4. Blend in flour, salt, and pepper; gradually stir in milk.
5. Cook, stirring constantly until mixture thickens and begins to boil.
6. Try to avoid lumps, and don't let anything burn to the bottom of the pan. Add cheese and stir until cheese is melted.
7. In a 3 quart casserole dish, stir together pasta and the cheese sauce.
8. Bake 30 minutes or until bubbly.
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