Coco Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cup uncooked small shells
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese or mac and cheese blend
2 ounces American white cheese, get a block at the deli counter
2 tablespoons dry bread crumbs
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Directions: |
Directions:Heat oven to 375 degrees. Grease 1 1/2 quart baking dish.
1. Cook macaroni according to package directions.
2. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.. Reduce heat. Add the cheeses, stirring until cheese is melted.
3. Stir the cheese mixture with the cooked macaroni until well blended. Pour into greased pan.
4. Combine remaining butter and bread crumbs. Sprinkle over top.
5. Bake, uncovered, for 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is everyone's favorite and have a few tips:
If you use a 13x9 baking dish, use 1 1/2 boxes of macaroni and double the cheese sauce. If there is not enough cheese, it won't taste good.
You can use smaller baking pans and freeze an uncooked pan. Just thaw the pan before baking. The glass pan might crack if not thawed. Just bake uncovered.
You can go to the deli and get a big hunk of American cheese, about 1/4 inch thick. Just be sure to cut it up in small pieces before cooking.
For the bread crumb topping, I always double the amount of butter and crumbs. Enough to cover the pan.
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