| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Uncooked elbow macaroni |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 1 3/4 |
c |
Milk |
| 1 |
c |
Sour cream |
| 8 |
oz |
Velveeta; cubed |
| 1/4 |
c |
Grated parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Dry mustard |
| 2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook macaroni according to package directions.
Drain and rinse with cold water. Pour into a 3-quart baking dish. In a
saucepan, melt butter and stir in flour. Gradually stir in milk and sour
cream. Add Velveeta, parmesan cheese, salt, pepper and mustard. Cook over
low heat, stirring constantly, until sauce bubbles and thickens. Toss
macaroni with cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake uncovered for 1 hour, or until bubbly and brown.
Recipe by: Stephndon@aol.com
Posted to EAT-L Digest by JordanzMom@aol.com on Nov 23, 1998, converted by
MM_Buster v2.0l.
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