Sunday, January 22, 2012

Baked Macaroni & Cheese

Everyone knows how to throw cooked macaroni, melted Velveeta, butter and milk together. But what happens to it if you have any left over? It turns into a sticky blob that isn't very appetizing. With this recipe, if you have any left-overs, it's as good reheated! Once you go baked mac, you won't go back!

MAKE THE MILK SAUCE FIRST:
  • 1 stick of butter
  • 1/2 cup all-purpose flour
  • 2 tsps. salt
  • 3/4 tsp. pepper
  • 4 cups of whole milk
    REMAINING INGREDIENTS
    • 3-4 cups grated Colby and Monterrey jack cheese
    • 1/4 cup grated Parmesan cheese
    • 1 cup grated cheddar cheese (or more)
    • 4 cups uncooked elbow macaroni

      DIRECTIONS

      • 1
        Preheat oven to 350 degrees.
      • 2
        Milk sauce:
      • 3
        Melt butter in a saucepan and remove from heat. Stir in flour; add salt and pepper.
        Put pan back on heat and continue to stir until bubbly. Add the milk slowly, one cup
        at a time. Bring to a boil over medium heat, stirring constantly. Reduce heat and
        simmer 2 minutes. Remove from heat and let stand for several minutes.
      • 4
        Cook macaroni per package directions, drain. While pasta is hot, mix in Parmesan
        cheese and 3-4 cups of the Colby and Monterrey jack cheese. Mix in white sauce.
        Stir well. Pour into a casserole dish and sprinkle shredded cheddar cheese over
        the top. Bake until cheese on top is lightly browned.