QueenBeeGrannyJean
03-10-2007, 02:24 PM
Yes I know that packaged mac & cheese is fast and ok tasting, but this is so much better!
2 cups (8oz) dry elbow macaroni
4 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon butter or margarine, melted
1 1/4 cup boiling water
3 cups (12 oz) shredded American Cheese
1/4 teaspoon salt
Preheat oven to 350 degrees. Cook macaroni 1 to 2 minutes longer than package directions so pasta is soft but not mushy. Drain. In a large mixing bowl, combine dry milk, flour and butter. Whisking constantly, gradually add in boiling water.
Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 2 1/2 minutes.
Fold in macaroni, 1 more cup of cheese and salt. Transfer to a lightly greased 11x7 inch casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy.
Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top.
Return to oven until cheese melts. Serves 6
2 cups (8oz) dry elbow macaroni
4 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon butter or margarine, melted
1 1/4 cup boiling water
3 cups (12 oz) shredded American Cheese
1/4 teaspoon salt
Preheat oven to 350 degrees. Cook macaroni 1 to 2 minutes longer than package directions so pasta is soft but not mushy. Drain. In a large mixing bowl, combine dry milk, flour and butter. Whisking constantly, gradually add in boiling water.
Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 2 1/2 minutes.
Fold in macaroni, 1 more cup of cheese and salt. Transfer to a lightly greased 11x7 inch casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy.
Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top.
Return to oven until cheese melts. Serves 6