| 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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