Mueller's Baked Macaroni and Cheese
I got this recipe off a box of Mueller's brand elbow macaroni. It is a little time consuming but well worth the effort. It is my favorite macaroni and cheese recipe. I was hesitant to add it to 'zaar because there are already so many mac and cheese recipes but it's really, really good. I hope you try it and like it as much as I do.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons margarine
- 2 tablespoons cornstarch
- 1/2 teaspoon dry mustard (optional)
- 2 1/2 cups milk (i use skim)
- 8 ounces shredded cheddar cheese divided (about 2 cups)
- 8 ounces elbow macaroni cooked 6 minutes, drained (about 3/4 cups)
- Carbohydrate 30.0023153264342 g
- Cholesterol 39.68933234 mg
- Fat 16.8833799629961 g
- Fiber 1.23567195096097 g
- Protein 14.3926684557996 g
- Saturated Fat 8.86288727174876 g
- Serving Size 1 1 serving(s) (82g)
- Sodium 281.466411710245 mg
- Sugar 28.7666433754732 g
- Trans Fat 1.00577437840027 g
- Calories 332 calories
Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step! After the mixture has boiled for 1 minute, remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbow macaroni noodles to cheese mixture and stir to combine. Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.
