Mac and Cheese II recipe

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Ingredients

8 ounces elbow macaroni
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

Nutrition Info

649.6 calories
carbohydrate: 58.6 g
cholesterol: 91 mg
fat: 32.3 g
fiber: 2 g
protein: 30.4 g
saturatedFat: 20 g
servingSize: -
sodium: 817.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

  2. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.

  3. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

  4. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it's own. Enough to make 4 side dishes or 2 main dishes.

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