Difference between revisions of "Macaroni and Cheese - Land O'Lakes"
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2 cups uncooked dried elbow macaroni (7oz box) | 2 cups uncooked dried elbow macaroni (7oz box) | ||
| − | 4 tblsp butter | + | <br />4 tblsp butter |
| − | 2 tblsp flour | + | <br />2 tblsp flour |
| − | 2 cups milk | + | <br />2 cups milk |
| − | 1/2 tsp salt | + | <br />1/2 tsp salt |
| − | 2 cups cheddar cheese, shredded (8 oz package) | + | <br />2 cups cheddar cheese, shredded (8 oz package) |
For topping: | For topping: | ||
| − | 1/2 cup bread crumbs, dried | + | <br />1/2 cup bread crumbs, dried |
| − | 1 tblsp butter, melted | + | <br />1 tblsp butter, melted |
===Directions=== | ===Directions=== | ||
Latest revision as of 01:44, 12 June 2010
Ingredients
2 cups uncooked dried elbow macaroni (7oz box)
4 tblsp butter
2 tblsp flour
2 cups milk
1/2 tsp salt
2 cups cheddar cheese, shredded (8 oz package)
For topping:
1/2 cup bread crumbs, dried
1 tblsp butter, melted
Directions
- Heat the oven to 350°
- Cook macaroni according to package directions. Drain in colander.
- Meanwhile, melt 4 tblsp butter in dutch oven until sizzling
- Stir in flour
- Cook over medium heat, stirring often until smooth and bubbly (1 minute)
- Add milk and salt. Continue cooking, stirring occasionally, until saude is thickened (3 to 4 minutes)
- Stir in macaroni, then add cheese. Combine well.
- Spoon into ungreased casserole
- Stir together topping ingredients in a small bowl, sprinkle over macaroni and cheese
- Bake for 20 mintes, or until heated through and golden brown
