Ingredients
2 cups uncooked elbow mac (7 oz)
1/4 c butter
1/4 c all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 c shredded sharp Cheddar cheese (8 oz)

Directions
1. Heat oven to 350
2. Cook & drain mac as directed on package
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard, & Worc sauce. Cook over low heat, stirring constantly, until mixture is smooth & bubly. Stir in milk. Heat to boiling, stirring constantly. Boil & stir 1 minute, remove from heat. Stir in cheese until melted.
4. Gently stir mac into cheese sauce. Pour into ungreased 2-quart casserole dish.
5. Bake uncovered 20-25 minutes or until bubbly.
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Second Opinion

I usually use shells. I put a jar of cheese sauce, usually cheddar in first. Then I add a can of evaporated milk. Next the cooked shells. I then add shredded cheese. I always change the variety. Mozzarella and cheddar work really well. I use about a bag of it. I then add some parmesan cheese and mix it. I add some breadcrumbs and garlic powder, (to taste) mix again and set on low. Delicious!

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Four-cheese Macaroni

6 servings

2 1/4 cups elbow macaroni

1 cup fat free milk

3/4 cup shredded reduced fat sharp cheddar cheese

3/4 cup shredded reduced fat monterey jack cheese

1/3 cup shredded american cheese

1/3 cup shredded part skim mozzerella cheese

1/2 teaspoon ground white pepper

1. cook macaroni according to package directions; drain and return to the pot.
2. Add milk, cheddar, monterey jack, american, mozzerella and pepper. Cook over low heat, stirring constantly until cheeses melt or 5 minutes.

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Third Offering
1 stick butter
1/2 cup flour
1 quart half and half
1-2 cups parmesean cheese, reserve 2 TBSP cheese for topping
3-4 cups cheddar cheese, reserve 2 TBSP cheese for topping
1 cup bread crumbs
box of noodles I like Penne/rigatoni
salt/pepper/garlic powder
Melt butter in a large saucepan, whisk in flour. Add a little salt and pepper and few shakes of garlic powder. Cook for a minute or two. Over medium heat add half and half and cook, whisking constantly, until thickens and bubbles. Add cheeses, half a cup or so at a time alternating parm and cheddar stirring until thick and rich. Check for seasonings add more salt and pepper if necessary.
Cook noodles according to directions on box, drain and pour into a 13×9 pan. Pour sauce slowly over noodles, stirring to mix thoroughly.

In a small bowl, combine breadcrumbs, reserved cheeses, little salt, pepper, garlic and 2 tsp of butter. when mixed, pour over top of casserole and bake at 350 for 30 minutes or until bubbly and yummy.

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