Mac and Cheese II
Description
This scratch-made macaroni and cheese recipe starts with an easy butter and cheese white sauce.
Ingredients
•
8 ounces elbow macaroni
•
2 tablespoons butter
•
1/4 cup all-purpose flour
•
2 cups milk
•
1 cup shredded Cheddar cheese
•
8 ounces cubed processed cheese food
Directions
1
In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
2
In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3
In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
4
Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.