Thursday, December 11, 2014

Macaroni and cheese 4

Macaroni and cheese 4
1½ cups milk
1 stick of butter or margarine
2 Tbsp. flour
1 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
1/8 tsp.yellow mustard
2 cups shredded cheddar cheese
4 oz. velveeta cheeese
16 oz. elbow macaroni
In a large pot, for the macaroni, follow the instructions on the box. To make the roux,
mix the flour with the butter. Then add the milk, velveeta cheese, and half of the cheddar
cheese; stir until cheeses are fully melted. Then add the mustard and spices. Set aside
for a minute and check to see if the macaroni is done; if it is, make sure the macaroni and
cheese are not over- or undercooked and then well drained. Transfer macaroni back into
the large pot and then add your cheese sauce; stir well. In a lightly greased baking pan,
pour macaroni and make sure it is evenly distributed. Use the rest of the cheddar cheese
to sprinkle on top of the macaroni. Bake in a preheated oven at 375º for 20 minutes or
until cheese is fully melted and is golden brown.
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