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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This makes a lot and is a sure kid pleaser! Cheesy, smooth and creamy. Feel free to add more milk to the dish when reheating leftovers. Ingredients:
6 tablespoons margarine |
6 tablespoons flour |
1 teaspoon salt |
8 cups milk (makes 2 qts sauce) |
2 lbs raw macaroni (cooked, drained) |
1/2 lb cubed american cheese |
1/2 lb shredded cheddar cheese |
2 quarts thin white sauce |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon dry mustard |
1 cup fine buttered bread crumb |
Directions:
1. White sauce: In a medium sauce pan melt butter.
2. Stir in salt/flour and cook at medium heat until bubbly.
3. Add one cup of milk to flour and whisk until smooth.
4. Slowly whisk in the rest of the milk a cup at a time and cook until sauce thickens slightly and bubbles.
5. Spread macaroni in 13 x 9 inch baking pan.
6. Add cheese grated or cubed to hot white sauce and place over hot water until cheese melts.
7. Stir until smooth.
8. Stir salt, pepper and dry mustard into sauce.
9. Pour sauce over macaroni and sprinkle crumbs on top.
10. Bake at 350F 20 to 30 minutes or until crumbs are brown.
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