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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is a recipe that I received from a fellow scrapbooker (Flo!). I have made this recipe for a few parties and it is always a HUGE success. This is by NO means a light dish; it is heavy and rich and delicious. Once you make it, be prepared to get requests for more from everyone who has tasted it! Ingredients:
2/3 lb macaroni, cooked till 2/3 done (i love to use elbow macaroni!) |
1 1/2 cups milk |
5 tablespoons butter or 5 tablespoons margarine |
5 tablespoons flour |
1 1/4 lbs cooper sharp cheese, shredded (or cut into small cubes) |
salt (to taste) |
Directions:
1. Melt butter over low heat and add flour and milk. Cook over low/medium heat until the mixture thickens. Add the cheese and stir until melted (the mixture will be thick).
2. Add the macaroni and bake at 375 until brown. You can also combine the macaroni and cheese sauce and put into a crockpot on low for 3 hours or until slightly browned around the edges.
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