You can make this macaroni and cheese ahead and bake it when ready. Just let it cool down, and put some plastic wrap right against the surface of the mac and cheese to keep it from forming a skin, and bring it out to let it warm slightly before you bake it.
Ingredients
1 1/2 cups dry elbow macaroni shells or cavatappi
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 cups milk not skim
1/2 teaspoon each salt and pepper
2 cups of shredded cheese
Instructions
Preheat oven to 350 degrees.
Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the salt and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce.
Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8x8 pan works pretty well) 20-25 minutes until browned and bubbly.
A thinner dish requires less baking time. A thicker dish like a 2 quart casserole will take 35-40 minutes. Bake until hot in the middle and bubbly around the edges.
Dress Up Your Mac and Cheese
Add in some red pepper for kick, add veggies like broccoli and chopped chicken or BACON!
Tips
Never stop stirring your milk once it hits the pan. If your skillet is too hot or you walk away and for a minute you could scorch the white sauce and it will curdle and it will be clumpy.
Avoid pre-shredded cheeses because they contain cellulose that can in some cases cause your cheese not to melt. There are a lot of choices of cheese. My favorite is Brick, but it's hard to find. Sharp Cheddar and Swiss work well too.
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