Old Fashioned Mac & Cheese
Source of Recipe
Mew
Recipe Introduction
For those who have never had homemade, and don't care to make the more usual "white sauce", give this a try. I also use this same method for scalloped potatoes adding some finely chopped (optional, of course) to each layer.
Macaroni/Cheese, oven 350, buttered baking dish
List of Ingredients
1 lb box of pasta, cooked al dente, (
about 1 lb shredded extra sharp cheddar
about 1/3 lb Velveeta, grated
pepper (I do not use salt - cheese is usually salty enough)
Whole milk or half and half (maybe 1 1/2 - 2 cups)
flour
1-2 Tbsp of butter
Recipe
Heavily butter baking dish. Preheat oven 375.
I toss all the shredded/grated cheese with flour - probably about 1/3 cup.
Layer of macaroni, layer of cheese, dot lightly with butter and sprinkle with pepper. Continue to the top of dish ending with cheese. Pour in enough liquid of choice until you just see it coming up close to the top at the sides.
Cover with lid or foil. Bake half an hour and check. If it's beginning to bubble around the edges, uncover and bake an additional half hour. When you first take it out of the oven it may appear too "loose" but it sets, so to speak upon sitting about 15 minutes.
To rewarm I usually add a splash of milk before zapping.
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