Thursday, December 15, 2016

~ Macaroni and Cheese ~



Paul's  Note: I use twice as much cheese as recommended and bake it until the top is slightly burned (yummy!). I normally triple the recipe since it makes wonderful leftovers. 

Ingredients 

225 g  Mueller's Elbow Macaroni
2 tablespoons cornstarch
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper
715 ml milk
2 tablespoons butter
454 g shredded Sharp Cheddar cheese, divided

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Directions

  1. Preheat oven to 191° F 
  2. Cook pasta 6 minutes. 
  3. Drain. 
  4. Combine cornstarch, salt & pepper in medium saucepan. Stir in milk until smooth. 
  5. Add butter, stirring constantly. 
  6. Bring to a boil over medium-high heat. 
  7. Boil 1 minute. 
  8. Remove from heat. 
  9. Stir in 325 g cheese until melted. 
  10. Add cooked pasta. 
  11. Pour into greased 2-quart casserole. 
  12. Sprinkle with remaining cheese. 
  13.  Bake uncovered 25 minutes, or until lightly browned. 
Submitted by @Bluestocking of the FCR Forum

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