First, before I start on this week's 'Tasty Thurday' I want to re-visit last week's recipe. I actually made the Dothan Chicken Pie last night, and made pics as I went along, and revised that post to show the step by step pics. If you want to see how it looks hot out of the oven, you can check it out HERE.
Now, on to today's recipe. One of my all time favorites, and the recipe is straight off the box, although the boxes today don't always have this recipe on them.
Muellers Baked Macaroni and Cheese
In a pot of salted water, cook 8 ounces elbow macaroni until just done.
Preheat oven to 375 degrees.
In a saucepan, combine:
2 Tablespoons corn starch
1 teaspoon salt
½ teaspoon dry ground mustard
¼ teaspoon black pepper
2 ½ cups cold milk
Stir until smooth.
Add 2 tablespoons margarine.
Stir constantly and bring to a boil.
Boil, stirring constantly for 1 full minute, but don’t overcook.
Remove from heat.
1 ½ cup (6 ounces) shredded sharp cheddar cheese.
Stir until melted and creamy.
Add cooked macaroni and stir until well coated.
Pour into buttered 2 quart casserole dish.
Top with 2 ounces (½ cup) shredded sharp cheddar cheese.
Bake uncovered for 25 minutes, or until bubbly and golden.
That's it! And don't be afraid to experiment with cheeses, either. Sometimes I add some mozzerella, sometimes whatever is in the fridge, and it always turns out great.
This is such an easy recipe, and you can even make it ahead, up to the baking point, refrigerate it, then bake it just before the meal. I've done this for holidays and it works great.
I hope you try it, and enjoy it as much as we do. Have a 'Tasty Thursday'!!! Becky