Friday, December 3, 2010

my favorite baked mac & cheese

About 5 years ago this was on Allrecipes, I'm glad I printed it off when I did because Kraft pulled it (was a Kraft recipe). It's also not on Kraft's website, they have one with the same name but different measurements/ingredients.

Down Home Macaroni and Cheese
6 servings

1/4 cup butter, divided
1/4 cup flour
1 tsp salt
2 cups milk
1/4 lb Velveeta, diced up into cubes
8oz shredded cheddar, divided
2 cups elbow macaroni, cooked & drained
2 Tbsp seasoned dry bread crumbs

Preheat to 350.

Melt 3 Tbsp butter in large saucepan on low heat. Blend in the flour & salt; cook and stir 1 minute. Gradually whisk in milk; cook, stirring constantly, until thickened. Add prepared Velveeta cheese and 1 1/2 cups of the shredded cheddar; stir until melted. Stir in macaroni.

Pour into lightly greased 1 1/2 qt casserole. Melt remaining 1Tbsp butter and combine with breadcrumbs. (optional, I've just sprinkled the breadcrumbs straight with the cheese). Sprinkle casserole with remaining 1/2 cup cheddar and bread crumb mixture.

Bake @ 350 for 20 minutes, or until thoroughly heated.

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