Monday, March 22, 2010

Favorite Mac & Cheese


• 3/4 cup butter or margarine or canola oil
• 3/4 cup flour (can use up to half whole wheat if desired)
• 6 cups milk, warmed
• 6 bouillon cubes or 2 tablespoons instant bouillon granules
• 12 ounces cream cheese
• 6 cups sharp cheddar cheese, shredded
• 30 ounces dry pasta, cooked (2 lbs., I like rotini)
• 1 1/2 cups buttery crackers, crushed (like Ritz)
• 1/2 cup butter or margarine, melted (1 stick)


1. Make a white sauce: In a large heavy bottomed teflon sauceman or stock pot, melt/warm the 3/4 cup butter or oil over low heat. Add flour and stir until smooth. Cook the mixture until it begins to bubble. Do NOT let brown.

2. Gradually add the milk, stirring constantly. When the sauce has thickened (be patient; this could take 15 minutes or so.), stir in the bouillon.

3. Add in softened cream cheese until smooth.

4. Next add in the cheddar cheese until melted.

5. Finally, stir in the cooked pasta.

6. Press into 3 greased 1 1/2 quart or 2-quart baking dishes. (I like to use disposable foil containers for easy clean-up).

7. Combine cracker crumbs and butter. Store in 3 baggies and attach to macaroni and cheese dish.

8. Label and freeze.

9. To serve: Take out of freezer and thaw in refrigerator the day before serving. Sprinkle cracker mixture over macaroni and bake at 375 degrees for about 30 minutes or until the edges are bubbly.

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