8 oz. uncooked dry large elbow macaroni (cook about 2 minutes less than directions and set aside)
2 tbsp butter or margarine (melted)
2 tbsp self rising flour
1 ½ c. milk
2 c. (Or 8 oz. Block) grated sharp cheddar cheese
4 oz. Velveeta
¾ tsp ground mustard powder
½ tsp garlic powder (or a large clove of garlic, minced)
½ tsp salt
¼ tsp ground black pepper
⅛ tsp paprika
Step 1: Start heating your water to cook the macaroni. Preheat oven to 350 degrees F. If you have a gas oven, lower the heat to 300-325. Once you have the macaroni cooked and drained, place in a large bowl.
4 oz. Velveeta
¾ tsp ground mustard powder
½ tsp garlic powder (or a large clove of garlic, minced)
½ tsp salt
¼ tsp ground black pepper
⅛ tsp paprika
Step 1: Start heating your water to cook the macaroni. Preheat oven to 350 degrees F. If you have a gas oven, lower the heat to 300-325. Once you have the macaroni cooked and drained, place in a large bowl.
Step 2: In a 2 quart saucepan, melt the butter and flour together. Begin cooking the roux. Add the milk and seasonings. Slowly add the cheddar. Stir constantly and keep the heat low so the cheese sauce doesn’t stick or burn. Add the Velveeta and let it melt completely.
Step 3: Pour the mixture over the macaroni and stir well. Top with additional cheese if desired. Bake for about 30 minutes.
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