Baked Macaroni and Cheese
Ingredients
1 kg Elbow Macaroni
2 cups milk
¼ teaspoon salt
½ teaspoon fresh ground black pepper
¼ cup butter
112 cup of flour
2 cups shredded Cheddar cheese
Procedure
- Preheat to 325 degrees and lightly grease a square baking dish.
- Cook elbow macaroni in the boiling water, stirring occasionally until cooked. Drain and set aside.
- Melt butter in a saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
- Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes.
- Remove from heat.
- Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce..
- Sprinkle with remaining cheddar cheese and, if desired, coarsely ground pepper.
- Bake at 400° for 20 minutes or until bubbly. Let stand for 10 minutes before serving.
- Serve and Enjoy!
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