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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bethany Locke's Creamy Mac & Cheese Recipe

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This recipe for Bethany Locke's Creamy Mac & Cheese is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 1 pound package of elbow macaroni, uncooked
½ cup butter
½ cup unsifted flour
2 Tbsp. beef bouillon granules or more to suit taste
1 tsp. salt
5 cups milk
5 cups shredded sharp cheddar cheese
Sliced Colby cheese
Directions:
Directions:
Cook macaroni as package directs; drain.

Preheat oven to 375ºF.

In a large saucepan, over medium heat, melt butter; stir in flour until smooth. Add the beef bouillon and salt. Gradually stir in milk. Cook and stir constantly until mixture thickens and bubbles. Be careful not to burn. Remove from heat. Add 5 cups cheese; stir until melted. In a large bowl, combine sauce with macaroni, spoon into a greased 13" x 9" baking dish. Top with sliced Colby cheese. Bake 45 minutes or until hot and bubbly and cheese is melted on top.
Personal Notes:
Personal Notes:
You could always top with some bread or Panko crumbs if you wanted to add some crunch.

 

 

 

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