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Friday, October 10, 2014

Macaroni & Cheese by Beth

Ingredients:
16 oz. shell macaroni, cooked and drained
1/2 c. butter
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
5 c. milk
16 oz. Velveeta cheese, cubed

Assembly:
Make sauce while macaroni is cooking.  Melt butter in large saucepan.  Combine flour and seasonings in separate bowl.  Add to melted butter (over medium/high heat) and whisk until smooth and bubbly.  Gradually add milk, whisking constantly.  While stirring, add cheese-one cube at a time.  Continue to stir until cheese is melted and sauce is thickened, remove from heat.  Dump cooked and drained macaroni in greased 9x13 pan.  Pour sauce on top.  Sprinkle with paprika.  Cool, cover, and freeze.
 
Serving Day:
Thaw completely in fridge.  Bake at 375 for approximately 40-45 minutes or until browned and bubbly.  Enjoy!

2 comments:

  1. I made this as a side dish for a party at our house. Everyone raved about it and kept going back for more. I only got a little dab, but it was delicious!

    ReplyDelete
  2. This was a side dish. Would have liked to have a protein to go with it.

    ReplyDelete