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Baked Macaroni And Cheese Recipe
Here is a Baked Mac and Cheese recipe from AMOM Abby's (the WFD? board sweeper on AOL's version of this board) web site. It's very similar to my version, but her's is already typed
up and always gets rave reviews. Hope it appeals to you as well:
The first time I made this, the boys took one look at their plates, crinkled up their noses and asked "What is this?". In between giggling, I explained it was "real macaroni and cheese", as
this does not have the appearance of boxed macaroni and cheese of which they were so accustomed to. It took a few bites, but they finally approved of this "other" macaroni and cheese.
This is the best version of macaroni and cheese I have eaten.
2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-3/4 cups milk
1 cup sour cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 ounces) grated Sharp Cheddar cheese, divided
1. Preheat oven to 350°F
2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat,
stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.
4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
5. Bake, uncovered, for 1 hour, or until bubbly and brown. Yield: 6 servings.
Useful Tip: 8 ounces process, cubed American cheese (Velveeta) may be added in addition to the Parmesan and Cheddar cheeses. The American cheese makes it a bit more creamy and
rich. I have made it both ways and both are irresistibly delicious.
Pam's version differences:
I use medium size seashell pasta instead of elbow macaroni.
I add one cup sauteed minced onion, garlic, carrot, celery, green pepper and mushrooms to the pasta before adding the sauce.
I use a can of evaporated milk for a richer texture instead of 1 3/4 cups regular milk.
I don't melt the one cup of cheddar cheese into the sauce, I add the sauce as a white sauce and stir in 1 1/2 cups of shredded cheddar, then sprinkle the remaining 1/2 cup cheddar on the
top.
For a meal with meat I add one package of Jones Dinner Sausages to the top of the casserole before I sprinkle on the 1/2 cup of cheddar.
Show Reviews (2)
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