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Coll'z Baked Mac & Cheese




Source of Recipe


My Mom & tweaked by Moi over the years!






Recipe Introduction


I remember my mom coaching me to make the roux just right..... this is fabulous!

Serve with green salad, steamed broccoli and Texas garlic toast
Serves 4-6





List of Ingredients



• 7 oz. Creamettes brand elbow macaroni noodles
  
• 6-8 oz. Land O'Lakes American deli sliced cheese
  
• 6 oz. sharp cheddar, shredded
  
• 4 T butter
  
• 4 T flour
  
• Milk, any (approx. 3+ cups)
  
• 1 envelope - G. Washington Golden boullion
  
• Dash of white pepper
  






Instructions



1. Cook elbow macaroni according to package direction LESS 2 minutes
   
2. In the mean time......
   
3. Slowly melt butter in a sauce pan, add G. Washington boullion to melted butter, Stir to combine.
   
4. White sauce / Roux: Whisk in flour until thick & pasty. You can leave it on the heat, a couple minutes longer, to "cook out" the flour taste
   
5. Over low heat, Slowly whisk in the milk until it is creamy. It will thicken add more milk and continue whisking until all milk has been added and the roux no longer continues to get thick. This will take up to 10-15 minutes
   
6. In an 8x8 casserole or baking dish: Add half of the macaroni, half of the white sauce, half of the cheeses.
   
7. Top with remaining macaroni and layer sauce & top with cheese.
   
8. Bake at 325°, for approx. 40 minutes, uncovered until the top browns and the sides begin to bubble.
   






Final Comments


Enjoy!