Baked Macaroni & Cheese
"This is a really yummy twist on traditional mac & cheese. I'm also going to be posting a no-bake noodle mac & cheese recipe in the near future, which you're bound to love. This one's a traditional Lancaster County dish which generally gets rave reviews! Enjoy!"
photo by ColoradoCooking
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon pepper
- 2 1⁄2 cups milk
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 lb Velveeta cheese
- 1 3⁄4 cups elbow macaroni, cooked & drained
- 1⁄4 cup Italian seasoned breadcrumbs
directions
- In medium saucepan, combine flour, salt, dry mustard& pepper.
- Stir in milk until smooth.
- Add butter, stirring constantly.
- Bring to a boil over medium heat, and boil 30-45 seconds.
- Remove from heat.
- Stir in cheese until melted.
- Add macaroni.
- Pour into a 2 quart casserole.
- Sprinkle with bread crumbs.
- Bake uncovered@ 375 for 25 minutes, or until lightly browned.
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Reviews
-
Absolutely DEEE-LICIOUS!!! This folk's, is the REAL DEAL!! Instead of using the Italian seasoned breadcrumbs, I used plain white bread (toasted & crumbled), which was then sauteed in butter and spread on top of the casserole. I then topped the breading with a " VERY hefty" handful of grated sharp cheese. When the cheese is melted and bubbly, it's "TIME TO CHOW DOWN". -
Great recipe and so easy to put together. Great BBQ food. I added chopped fresh jalapenos and used Mexican Velveeta and a Green Chile Panko for the topping. I made a little more of the sauce because I prepped ahead and baked a few hours later. So creamy and delicious. Thanks. -
This tasted wonderful and was pretty easy to make. I even heated up some leftovers for lunch this afternoon! Thanks for the great recipe!
Tweaks
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Absolutely DEEE-LICIOUS!!! This folk's, is the REAL DEAL!! Instead of using the Italian seasoned breadcrumbs, I used plain white bread (toasted & crumbled), which was then sauteed in butter and spread on top of the casserole. I then topped the breading with a " VERY hefty" handful of grated sharp cheese. When the cheese is melted and bubbly, it's "TIME TO CHOW DOWN".
RECIPE SUBMITTED BY
WJKing
Lancaster, Pennsylvania
Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!
