Lynette's Baked Macaroni and Cheese Recipe
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Ingredients: |
Ingredients: 1 large box of elbow macaroni
Salt in water to boil noodles.
¼ cup butter
¼ cup flour
1 – 1 ¼ cup half and half
8 – 12 oz of velveeta cheese cut into squares
1 cup extra sharp cheddar cheese
1 cup of Colby cheddar
1 cup of muenster or Monterey jack (sometimes I use both)
1 tsp dry mustard
½ tsp ground nutmeg
Italian seasoned bread crumbs (1/2 cup)
1 tblsp. Paprika
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Directions: |
Directions:Boil noodles till al dente in salted water. In large sauce pan melt butter and whisk in flour until cooked about 2 -3 minutes. Warm the half and half in a small sauce pan. Add to the large sauce pan with the butter and flour whisking the milk in slowly until it begins to thicken. Then add cheese, mustard, nutmeg and salt and pepper. Pour al dente noodles into large pot stir to blend and then pour into a sprayed cooking dish or crock pot. Top with bread crumbs that you have mixed with the paprika and bake. As it is baking if it appears to be getting dry I add more half and half. You can also use milk. I find the half and half makes it creamier. Bake at 350 for approximately 40 minutes or until lightly browned on top.
You may want to adjust some of the measurements I usually do not measure when I cook. The butter and flour can be increased to ½ cup each depending on how thick you would like your roux.
Lynette Morrell |
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