| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs & chee, Pasta & ric |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shell macaroni |
| 2 |
c |
Combined cheddar & Monterey |
|
|
jack cheese shredded |
| 8 |
oz |
Velveeta cheese, cubed |
| 2 |
T |
Flour |
| 2 |
T |
Butter |
|
|
Salt and pepper, to taste |
| 2 1/2 |
c |
Milk |
INSTRUCTIONS
Cook macaroni according to package instructions. Drain; rinse. In a
saucepan, melt butter, remove from heat, add flour, salt and pepper
and mix well. Put back on low heat and gradually add milk. Stir well
til milk is warmed. Add cubed Velveeta cheese. Stir frequently til
melted. Reduce heat, cover for about 15 minutes. If cheese sauce seems
too thick, add a little more milk. You want a real creamy consistancy.
In a deep casserole dish put cooked macaroni and cheese sauce. Blend
so that all macaroni is coated in cheese sauce. Sprinkle with shredded
cheese. Bake in 400F degree oven til cheese is bubbly and slightly
browned. Recipe by: Patsy Mattix Posted to MC-Recipe Digest V1 #666 by
Creedenite@aol.com on Jul 12, 1997
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