You can never have too much mac & cheese! In addition to her fabulous creamy stovetop recipe, Betty unveils her fabulously gooey baked recipe in this tutorial. This dish has a delicious sharp cheddar bite to it and a crispy crustiness that is to die for! Impress your friends with this very easy and very tasty recipe.
You Will Need:
*8 oz. elbow macaroni
*water, salted with 1 tablespoon salt
*3 tablespoons butter or margarine
*1/4 cup flour
*2 cups milk (I use skim milk.)
*2 cups shredded cheddar cheese
*1/2 teaspoon salt
Cook the macaroni in a medium to large pot that is half-full of boiling water, salted with 1 tablespoon of salt. Place 8 oz. of macaroni in the boiling water. It will take about 8 minutes for the macaroni to cook to a consistency that is al dente (chewy, but not mushy). It will continue to cook when baked in the casserole.
Meanwhile, prepare your cheddar cheese sauce. In a medium-sized sauce pan, melt 3 tablespoons butter or margarine, and add 1/4 cup flour. Mix the flour thoroughly into the melted butter or margarine.
Do not combine the flour and butter over heat at this point.
Add 2 cups milk, 2 cups shredded cheddar cheese, and 1/2 teaspoon salt. Mix thoroughly.
Now, place the cheese sauce over low heat, and cook and stir until the mixture is smooth and cooked through. Move the cheese sauce to a "warmer-type" burner until your macaroni is done, and stir it occasionally.
When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot. Stir in the cheese sauce gently until completely mixed. Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish.
Place the dish of macaroni in an oven that has been preheated to 350 degrees. Bake for 30 minutes, or until done to your liking.
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