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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Tastes like the real thing! Yum!!! You can store it in the freezer, then when you want some, just bake it or microwave it. I like to bake it because, then it's just like the store bought kind. If you do microwave it, I shouldn't have to tell you to make sure you nuke it in a microwave safe container. Ingredients:
1 cup skim milk |
5 teaspoons all-purpose flour |
2 cups shredded medium cheddar |
2 teaspoons margarine |
1/4 teaspoon salt, plus |
1/8 teaspoon salt |
1 3/4 cups cooked elbow macaroni (about 3/4 cup uncooked) |
Directions:
1. Whisk flour into skim milk in a small saucepan, then place it over medium/low heat.
2. Add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt. Reduce heat to low and simmer for 30 minutes. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
3. While sauce thickens, prepare macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water. Boil for 8 minutes or until tender, and then strain. You should have at least 1 3/4 cups of cooked macaroni.
4. When cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl. Gently stir in cheese sauce and then pour mixture into a loaf pan or casserole dish. Cover and freeze.
5. When you are ready to eat, preheat oven to 350*. Bake frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.
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