Monday, December 8, 2008
Mac and Cheese!
This is the first time I've ever made from something besides the box. I can't help it we just LOVE all the processed goodness that Kraft makes! This seems easy enough so I thought I would give it a try and it was GREAT! I thin it would have been better if I wouldn't have forgotten I put it in the oven, but WHATEVER!
Thanks to Elizabeth's Edibles for posting this so i could take a stab at it!
Golden Macaroni and Cheese
Adapted from Southern Living 2004 Annual Recipes
1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)
COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13x9 baking dish
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.