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Bean Posted March 06, 2006 06:38 AM
OVEN READY MACARONI & CHEESE
Everyone will ask for this classic creamy macaroni and cheese which is baked to perfection.
Preparation 15 min.
Baking 30 min.
Ingredients:
7 ounces (1 1/2 cups) dried uncooked elbow macaroni
1 Half Stick of LAND O LAKESŪ Butter (1/4 cup)
3 tablespoons all-purpose flour
1 1/2 teaspoons dried mustard
3/4 teaspoon onion powder
3 cups milk
12 ounces (3 cups) LAND O LAKESŪ Deli American Cheese, cubed
1/2 cup crushed cornflakes
Instructions:
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Melt butter in 3-quart saucepan until sizzling; stir in flour, mustard and onion powder. Add milk; cook over medium heat, stirring constantly, until mixture boils and thickens (5 to 7 minutes). Reduce heat to low; stir in cheese. Cook until cheese is melted (3 to 5 minutes). Add cooked macaroni; mix well.
Spoon into ungreased 2-quart casserole. Sprinkle with cornflakes. Bake for 30 to 35 minutes or until heated through.
TIP: Add 1 cup chopped cooked ham, 1/2 cup chopped red or green bell pepper or 1/2 cup drained mushroom stems and pieces.
FREEZE AND BAKE LATER METHOD: Prepare mixture as directed above except do not sprinkle with cornflakes. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Pour macaroni mixture into ungreased 2-quart casserole dish, if necessary. Bake, covered, 30 minutes. Uncover; sprinkle with cornflakes. Continue baking for 10 to 15 minutes or until heated through.
Yield: 6 (1-cup) servings
OVEN READY MACARONI & CHEESE
Everyone will ask for this classic creamy macaroni and cheese which is baked to perfection.
Preparation 15 min.
Baking 30 min.
Ingredients:
7 ounces (1 1/2 cups) dried uncooked elbow macaroni
1 Half Stick of LAND O LAKESŪ Butter (1/4 cup)
3 tablespoons all-purpose flour
1 1/2 teaspoons dried mustard
3/4 teaspoon onion powder
3 cups milk
12 ounces (3 cups) LAND O LAKESŪ Deli American Cheese, cubed
1/2 cup crushed cornflakes
Instructions:
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Melt butter in 3-quart saucepan until sizzling; stir in flour, mustard and onion powder. Add milk; cook over medium heat, stirring constantly, until mixture boils and thickens (5 to 7 minutes). Reduce heat to low; stir in cheese. Cook until cheese is melted (3 to 5 minutes). Add cooked macaroni; mix well.
Spoon into ungreased 2-quart casserole. Sprinkle with cornflakes. Bake for 30 to 35 minutes or until heated through.
TIP: Add 1 cup chopped cooked ham, 1/2 cup chopped red or green bell pepper or 1/2 cup drained mushroom stems and pieces.
FREEZE AND BAKE LATER METHOD: Prepare mixture as directed above except do not sprinkle with cornflakes. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Pour macaroni mixture into ungreased 2-quart casserole dish, if necessary. Bake, covered, 30 minutes. Uncover; sprinkle with cornflakes. Continue baking for 10 to 15 minutes or until heated through.
Yield: 6 (1-cup) servings