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.
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 6 serving(s)
Ingredients:
| 2 tablespoons cornstarch |
| 1 teaspoon salt |
| 1/2 teaspoon dry mustard (optional) |
| 1/4 teaspoon pepper |
| 2 1/2 cups milk (I use skim) |
| 2 tablespoons margarine |
| 8 ounces shredded cheddar cheese, divided (about 2 Cups) |
| 8 ounces elbow macaroni, cooked 6 minutes, drained (about 3/4 cups) |
Steps:
- 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.
Nutrition Facts:
Calories 411.3, Fat 20.7, Saturated Fat 11.2, Cholesterol 54, Sodium 719.5, Carbohydrate 37.8, Fiber 1.3, Sugar 1.3, Protein 18.1
Mueller's Mac and cheese is a great side dish for many meals, but it can be a meal in itself when served with a salad. It is the most popular food item among children. It is an easy snack to prepare with a few basic ingredients.
Provided by: SmallRecipe.com
Categories: Main Course
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 6
Ingredients:
| 2 tablespoons cornstarch |
| 1 teaspoon salt |
| 1⁄2 teaspoon dry mustard (optional) |
| 1⁄4 teaspoon pepper |
| 2 1⁄2 cups milk |
| 2 tablespoons margarine |
| 8 ounces shredded cheddar cheese (divided) |
| 8 ounces elbow macaroni (6 minutes cooked and drained) |
Steps:
- In a medium saucepan, combine corn starch, salt, dry mustard, and pepper. Add milk and stir until smooth.
- Add margarine. Over medium-high heat, stir constantly and bring to a boil for one minute. Do not skip stirring constantly so as not to burn!
- Once the mixture has boiled for one minute, remove it from the heat.
- Set aside 1/4 cup cheese for topping. Add the remaining cheese to the mixture and stir until melted.
- Mix elbow macaroni noodles with the cheese mixture and set aside.
- Grease a 2-quart casserole dish with cooking spray. Distribute the reserved cheese over the top.
- Bake uncovered for 25 minutes at 375 degrees or until hot and bubbly.
- Remove the dish from the oven and serve immediately. Enjoy!