It’s Saturday. If you are not working or don’t have any major plans, there is more than enough time to bake a delicious, and yes filling Classic Macaroni and Cheese pie. We snatched the following gourmet recipe from Myrecipes.com. Enjoy! Let us know how it comes out.
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
Feel free for a pop of color and taste to add tomatoes or meat.
One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.
Recipe Courtesy Of: Myrecipes.com