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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a really yummy twist on traditional mac & cheese. I'm also going to be posting a no-bake noodle mac & cheese recipe in the near future, which you're bound to love. This one's a traditional Lancaster County dish which generally gets rave reviews! Enjoy! Ingredients:
2 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon pepper |
2 1/2 cups milk |
2 tablespoons butter or 2 tablespoons margarine |
1/4 lb velveeta cheese |
1 3/4 cups elbow macaroni, cooked & drained |
1/4 cup italian seasoned breadcrumbs |
Directions:
1. In medium saucepan, combine flour, salt, dry mustard& pepper.
2. Stir in milk until smooth.
3. Add butter, stirring constantly.
4. Bring to a boil over medium heat, and boil 30-45 seconds.
5. Remove from heat.
6. Stir in cheese until melted.
7. Add macaroni.
8. Pour into a 2 quart casserole.
9. Sprinkle with bread crumbs.
10. Bake uncovered 375 for 25 minutes, or until lightly browned.
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