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Granny's Delights

Baked Mac & Cheese - Classic Prep

Monday, December 12, 2011 | Publish by MizWasy

Yum - I love mac and cheese and I usually fall on the convenience of Annie's Organic Shells and Cheddar, but there are times when you
want the homemade, oooey, gooey, cheesy goodness of baked mac and cheese.

Here's a classic preparation for baked mac and cheese.  Enjoy!

Baked Mac & Cheese - Classic Prep

Ingredients:
8 oz package dry elbow macaroni
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups milk*
1/2 tsp salt
1/2 tsp ground white pepper
8 - 12 oz sharp Cheddar cheese, shredded and divided
Directions:
Cook pasta according to package directions. Keep warm.

Start oven to preheating (400°F).

Melt the butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth.  Cook, whisking constantly, 2 minutes (like I've posted before - you're making a roux - do not let it brown).  Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened.  Remove from heat.  Stir in salt, white pepper, 1 to 1 1/2 cups shredded cheese and cooked pasta.

Spoon pasta mixture into a lightly greased 2 quart baking dish; top with remaining cheese.

Bake at 400°F for 20 minutes or until bubbly. Let stand 10 minutes before serving.

* For really decadent mac and cheese, sometimes I use a 5 oz can of evaporated milk mixed with 11 more ounces regular milk to equal 2 cups.

Notes:
Want the classic Mac & Cheese taste?  Use Kraft Sharp Cheddar Cheese.

To lighten the recipe up, 2% reduced-fat milk and reduced-fat cheese may be substituted.

OH, you can use any pasta shape, but tubular or shell shapes seem to hold little pockets of the scrumptious cheese sauce, allowing for a burst of cheesy flavor.

Prep: 10 min. Cook: 27 min.

Want a meal in one?  OK - no prob.  Stir in diced ham or chicken along with 2 cups mixed vegetables (thawed from frozen) just before baking.  Add about 5-10 minutes to the overall baking time.

Want to make it in one pot?  OK - no prob.  Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted.  Add cooked pasta, and serve immediately.

Prep: 10 minutes Cook: 10 minutes

Key Words cheese, easy, pasta
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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