![]() ![]() ![]() ![]() Bake until the dish bubbles around the edges, about 15 minutes. Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray. Place macaroni in large bowl or the pot used for cooking it. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Cook elbow macaroni as directed on package, drain well. ![]() Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. In another medium bowl, combine cheeses set aside. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper set aside. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F. ![]()
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