Name: Macaroni and Cheese Casserole
Ingredients: 8 oz Uncooked elbow macaroni or medium shells; 1/2 Stick or 1/4 cup butter; 1/4 c All-purpose flour; 2 c Milk; 6 oz Velveeta or sharp Cheddar cheese, cut into small chunks, plus a little extra shredded for topping; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

8	oz	Uncooked elbow macaroni or medium shells
1/2		Stick or 1/4 cup butter
1/4	c	All-purpose flour
2	c	Milk
6	oz	Velveeta or sharp Cheddar cheese, cut into small chunks, plus a little extra shredded for topping
		Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 350 F.
Cook the macaroni according to the package directions. Drain well.
Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour
to make a paste. Gradually whisk in the milk. Bring to a simmer over medium
heat, whisking, until thickened, about 1 minute. Add the cheese, salt and
pepper and whisk until smooth.
Stir the cooked macaroni into the cheese sauce. Scrape into a shallow
2-quart baking dish.
Bake in the 350 oven, uncovered, until bubbly and lightly golden on top, 20
to 25 minutes. Add the extra shredded cheese for the last 5 minutes of
baking. Let stand 10 minutes before serving.
Posted to MM-Recipes Digest V4 #268 by WoobyBears@aol.com on Oct 12, 1997

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