My family loves this mac and cheese recipe. I don't add the dry mustard as it is optional.
Mac and Cheese:
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) salt
1/2 tsp (2 ml) dry mustard (optional)
1/4 tsp (1 ml) pepper
2-1/2 cups (600 ml) milk
2 tbsp (30 ml) Margarine or butter
2 cups (475 ml) (8 oz (224 grm).) shredded American or Cheddar cheese, divided
8 oz (224 grm). Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
Preparation:
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk.
Add margarine.
Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
Remove from heat.
Stir in 1-3/4 cups (425 ml) cheese until melted.
Add elbows.
Pour into greased 2-quart casserole.
Sprinkle with reserved cheese.
Bake uncovered in 375 degree (200 C.) oven 25 minutes or until lightly browned.
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) salt
1/2 tsp (2 ml) dry mustard (optional)
1/4 tsp (1 ml) pepper
2-1/2 cups (600 ml) milk
2 tbsp (30 ml) Margarine or butter
2 cups (475 ml) (8 oz (224 grm).) shredded American or Cheddar cheese, divided
8 oz (224 grm). Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
Preparation:
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk.
Add margarine.
Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
Remove from heat.
Stir in 1-3/4 cups (425 ml) cheese until melted.
Add elbows.
Pour into greased 2-quart casserole.
Sprinkle with reserved cheese.
Bake uncovered in 375 degree (200 C.) oven 25 minutes or until lightly browned.
No comments:
Post a Comment