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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This recipe came from online chef Karin Calloway. I made it for a friend after the birth of her first child. I said I would cook for her and she said she wanted Mac and Cheese...it was a big hit. And you thought Velveeta wasn't good for anything...just try this recipe and you will change your mind. Ingredients:
1 (16 ounce) box ready cut macaroni noodles |
3 tablespoons butter |
3 tablespoons flour |
3 cups milk (skim is ok) |
salt and pepper |
2 cups shredded sharp cheddar cheese (hand shredded is preferable) |
8 ounces velveeta cheese, sliced or cut into cubes |
Directions:
1. Preheat oven to 350 degrees. Bring a large pot of water to a boil and.
2. cook pasta according to package directions until al dente (about 8.
3. minutes) - drain and return to the pot.
4. Melt the butter in a medium saucepan. Whisk in the flour and cook,.
5. stirring constantly, for 1 minute. Whisk in the milk and bring to a.
6. simmer. Cook over medium to med-low for 10 minutes, until thickened.
7. slightly. Season well with salt and pepper.
8. Add the white sauce to the pasta and toss, coating well. Pour half of.
9. the pasta into a 3 quart casserole dish that has been sprayed with.
10. nonstick cooking spray. Sprinkle with half of the shredded cheddar.
11. cheese and layer with half of the Velveeta. Repeat layers, cover and.
12. bake 30 minutes. Remove cover and bake 15 minutes longer. Let stand 5.
13. minutes, then toss to distribute cheese.
14. (makes 6 main dish and 8-10 side dish servings).
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