|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Real Macaroni and Cheese
|
|
|
|
Submitted by:
Jimmy |
|
|
This isn't from the blue box, it's the real deal! Creamy and delicious. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 3 tablespoon(s) , Butter
- 3 tablespoon(s) , Flour
- 2 cup(s) , Milk Warmed
- 1 1/2 pound(s) , Elbow Macaroni Cooked
- 1 pound(s) , Sharp Cheddar Cheese Grated
- 1 pound(s) , Monterey Jack Cheese Grated
|
|
| Instructions: |
|
In small sauce pan, melt butter. Add flour and whisk together to lightly cook flour. Add milk and whisk until smooth and slightly thickened.(this is now Bechemel sauce, 1 of the 5 mother sauces) When thickened, add 3/4 of each of the 2 cheeses. Mix well with macaroni and place in large casserole dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|