Man That's Good! Macaroni and Cheese |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I had just got home from work one afternoon, and was just sitting down to have a bowl of this Italian Meatball And Potatoe Bake , that I got out of the new Pillsbury hamburger cook booklet(it was good), when I get a phone call from my mother saying that she wanted to have a BBQ the next day for the family that lives in the area. Only one catch, though...she wasn't cookin, lol. So I run out to the local Giant (I love the new one they built in my town), and started trying to figure out what I was going to make. This is one of the dishes. I'm very proud of it because I would consider it my best mac n' cheese recipe ever. I hope you like it! !!!P.S!!! Don't be scared to half the recipe. It will turn out fine! :) Ingredients:
2 lbs wagon wheel macaroni (you can use anything, but kids really like this pasta) |
1/4 cup butter |
3 tablespoons flour |
1 (14 1/2 ounce) can low sodium chicken broth |
1 3/4 cups milk |
3 tablespoons powdered milk |
2 teaspoons morton natural seasoning (or salt and pepper) |
1 teaspoon dry mustard |
3 cups cracker barrel extra-sharp cheddar cheese, grated (i used the whole stick of cheese, but i don't remember the ounces) |
4 slices american cheese |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook the pasta until al dente' in boiling, salted water; drain, and set aset.
2. Meanwhile, in a medium saucepan, over medium heat, melt the butter.
3. Add the flour and whisk for about 3 minutes, or until it smells nutty.
4. Whisk in the chicken broth, milk, dry milk, seasonings, and dry mustard; bring to a boil over medium heat, stirring occasionally.
5. Remove from the heat and whisk in the cheeses.
6. Stir into pasta and serve**.
7. **Tohave baked mac n' cheese: pour evenly into 2 9 -13 baking pans, sprinkle with more cheese (any kind will do), bake in a 350F oven for about 15 minutes or until the top is nice and bubbling.
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