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Macaroni & Cheese Recipe

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This recipe for Macaroni & Cheese is from The Dovgala Clan Cookbook , 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:  
8 oz. elbow macaroni (Muellers is best)
14 oz. can chicken stock (you may need extra)
½ c. milk
3 tbsp. flour
Salt and pepper
4 tbsp. butter
12 -16 oz. white cheddar (inexpensive brand is fine; you can choose sharp white cheddar or mild cheddar), cubed

Directions:
Directions:
Cook the macaroni al dente (approximately 9-10 minutes) and drain in a colander. Rinse with cold water.

Melt the butter in a large saucepan and then add the flour, whisking for 1-2 minutes. It will get really thick quickly as it becomes a roux. Add about ⅔ of the chicken stock slowly. Keep whisking/stirring constantly. Add milk, salt and pepper and stir for about 5 minutes.

While the sauce is cooking, microwave the cheese until melted. Add to the sauce. Keep stirring. Add remaining chicken stock. If the sauce is getting too thick, you can add more chicken stock, depending on how thick you want the sauce. I keep it kind of liquidy since it will thicken up in the oven.

Put the macaroni into an 8 ”x 8” glass baking dish. Add sauce and stir gently. You can top the macaroni and cheese with paprika or bread crumbs or slices of cheddar cheese. Bake for about 20 - 30 minutes at 325º until bubbly.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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