Macaroni and Cheese Recipe

We are trying to get away  from over processed foods like boxed mac-n-cheese.  The GRITS have been asking for it for weeks now.  I wanted to make my freezer recipe, but realized we had used all the sour cream.  What was a girl to do?  Well, wouldn't you know there is an easy recipe right on the back of the Mueller's Elbow Macaroni box!

Mueller's Old Fashioned Baked Macaroni and Cheese
  • 8 oz Mueller's elbow macaroni
  • 1/4 cup margarine or butter
  • 3 Tbs all-purpose four
  • 1/8 tsp dry mustard *did not have this*
  • 1/8 tsp. salt (optional)
  • 1/8 tsp. black pepper
  • 2 cups milk
  • 2 cups (8 oz) shredded sharp Cheddar cheese  *I used up a variety of cheese from the fridge-mozzarella, mild, and sharp Cheddar*
  • 1 cup croutons  *I did not have these...great with out them, too*

  1. Cook elbow macaroni for 9 minutes.
  2. Drain,, cover, and set aside.
  3. Preheat oven to 350.
  4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt and pepper.
  5. Cook until mixture is smooth and bubbly; gradually add milk.
  6. Gradually mix in cheese. Stir over low heat until cheese is melted.
  7. Add pasta; mix together lightly.  Pour into 2-quart casserole.
  8. Top with croutons . Bake 25 minutes.

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