Ronzoni Macaroni & Cheese |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Try this one, its off the box of Ronzoni elbow pasta and I make it all the time. Definitely kid friendly!! *I also add some breadcrumbs to the mixture before baking it, as well as sprinking the top with breadcrumbs and butter to give it a nice crunchy top! Its always a big hit here, and it is not hard to make. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup finely chopped onion (optional) |
2 tablespoons flour |
2 cups milk |
3/4 teaspoon salt |
1/2 teaspoon dry ground mustard (optional) |
1/4 teaspoon ground black pepper |
2 cups uncooked elbow macaroni |
2 cups shredded sharp cheddar cheese |
8 ounces sliced american cheese, broken into 2-in . pieces |
Directions:
1. Heat oven to 350. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
2. Meanwhile, cook pasta according to package directions; drain. Stir cheeses in milk sauce. In 2-Qt. baking dish, stir together pasta and cheese sauce*. Bake for 30 minutes or until hot and bubbly.
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