Macaroni and Cheese
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
5
ingredients
- 2 1⁄2 cups dried radiatore, rotelle (8 ounces) or 2 1/2 cups elbow macaroni (8 ounces)
- 2 cups 2% low-fat milk, divided
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup American cheese, cubed
- 1⁄2 cup seasoned croutons, coarsely crushed
- 2 tablespoons parmesan cheese, finely shredded
directions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook pasta according to package directions; drain and return to pot.
- Meanwhile, in a large screw-top jar, combine 1 cup of the milk, flour, dry mustard, salt and pepper; cover and shake until combined.
- Pour milk mixture into a medium saucepan.
- Stir in remaining 1 cup milk.
- Cook and stir over medium heat just until bubbly.
- Reduce heat to low.
- Add cheddar cheese and American cheese, stirring until melted.
- Pour sauce over cooked pasta, stirring until combined.
- Spoon into a 1-1/2-quart casserole.
- Bake, covered, for 15 minutes.
- In a small bowl, stir together seasoned croutons and Parmesan cheese; sprinkle over casserole.
- Bake, uncovered, about 5 minutes more, or until heated through.
- Let stand 5 minutes before serving.
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RECIPE SUBMITTED BY
I am a newly wed and absolutely loving married life, especially cooking for my husband and our friends and families. Right now it's just the two of us and our lab, Hunter (who is spoiled completely rotten). I also enjoy gardening, we have a great little veggie garden. Space is limited so we can only plant our favorites; right now we have tomatoes, okra and herbs. I am a full time accounting student and will finally graduate this fall. My summer project is to learn how to play golf. My favorite vacation destination that I have visited so far is Maui, Hawaii (honeymoon). My favorite sport is college football...GO SOONERS!!