Last night the hubby was up at Girls Camp, so dinner was kid friendly. This is one of my kid go-to meals. My son hates mac and cheese out of a box, but he gobbles up the homemade stuff! I have taught him well.
Macaroni and Cheese
1 lb elbow macaroni (I like to use whole wheat pasta)
1/4 cup flour
2 1/2 cups milk
6 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
nutmeg to taste
Preheat oven to 350 degrees.
Bring pot of water to boil. Salt water before dropping pasta. Cook pasta to al dente. Meanwhile, whisk flour and milk together over med-high heat until thick and bubbly, about 5-8 minutes. Once sauce is thick, add Velveeta, 2/3 cup cheddar cheese, salt, pepper, and nutmeg. Stir until combined and cheese is melted.
Once noodles are cooked, drain and combine pasta and sauce, then transfer to a greased 9 inch casserole dish. Sprinkle remaining shredded cheese on top and bake for about 25 minutes or until heated through.
Serves: about 6
1 lb elbow macaroni (I like to use whole wheat pasta)
1/4 cup flour
2 1/2 cups milk
6 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
nutmeg to taste
Preheat oven to 350 degrees.
Bring pot of water to boil. Salt water before dropping pasta. Cook pasta to al dente. Meanwhile, whisk flour and milk together over med-high heat until thick and bubbly, about 5-8 minutes. Once sauce is thick, add Velveeta, 2/3 cup cheddar cheese, salt, pepper, and nutmeg. Stir until combined and cheese is melted.
Once noodles are cooked, drain and combine pasta and sauce, then transfer to a greased 9 inch casserole dish. Sprinkle remaining shredded cheese on top and bake for about 25 minutes or until heated through.
Serves: about 6
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