16 ounces of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
4 cups (1 pound) shredded sharp Cheddar Cheese
Directions: Cook pasta according to package directions. Preheat oven to 375 degrees F. In large saucepan, over medium heat - melt margarine, stir in flour, dry mustard and salt. Gradually sir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat and add 2 cups cheese; stir until melted.
In large bowl, combine sauce with pasta. Spoon into greased 12x 9 inch baking dish. Top with remaining 2 cups cheese. Bake 40 minutes or until hot and bubbly. Remove from oven and let stand for 10 minutes. Make 10-12 servings.
NOTE: Judy uses evaporated milk diluted with equal amount water– so 2 ½ cups water 2 ½ cups evaporated milk She also does not use the dry mustard instead adding about two more tablespoons of butter or margarine. Judy also uses ¼ Velveeta (about a 2” piece) and 3/4 American cheese (sliced or whatever) about 8 slices or all American cheese.
NOTE 2: I used 2% milk, no dry mustard, and four cups of already shredded cheese , and a little extra butter.
Post a Comment