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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version. Ingredients:
2 cups elbow macaroni (7 oz) |
5 tablespoons butter |
1/4 cup flour |
2 cups milk |
1 cup sharp cheddar cheese, grated (4oz) |
salt and pepper |
8 ounces velveeta cheese, cubed |
1/2 cup crumbled cracker, for topping |
Directions:
1. Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
2. Cook the macaroni in boiling salted water until just tender.
3. Drain it while you prepare the cream sauce.
4. In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
5. Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
6. Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
7. Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
8. Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
9. Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
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