NIGEL'S MACARONI AND CHEESE
1 box (1 lb) elbow macaroni
1 small onion chopped
1 stick butter
1/2 cup flour
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
2 large tins carnation milk
2 cups 2% milk
4 cups shredded cheddar cheese
Preheat oven at 350 degrees
Cook the macaroni according to direction on the package. In a large sauce pan over medium heat melt the butter. Add the chopped onions and saute for 2 minutes stirring ocassionally. Stir in the flour, dry mustard, salt and pepper. Gradually stir in the carnation and 2% milk. Cook stirring constantly, until the sauce thickens and it begins to bubble. Remove from heat stir in 2 cup of the shredded cheese. Stir until the cheese is melted. Place cooked macaroni in a greased baking pan. Pour the cheese sauce over the macaroni and stir together until well combined. Sprinkle the remaining 2 cup of cheese on top. Bake for 40 minutes or until cheese has melt and the macaroni and cheese is bubbly.
1 small onion chopped
1 stick butter
1/2 cup flour
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
2 large tins carnation milk
2 cups 2% milk
4 cups shredded cheddar cheese
Preheat oven at 350 degrees
Cook the macaroni according to direction on the package. In a large sauce pan over medium heat melt the butter. Add the chopped onions and saute for 2 minutes stirring ocassionally. Stir in the flour, dry mustard, salt and pepper. Gradually stir in the carnation and 2% milk. Cook stirring constantly, until the sauce thickens and it begins to bubble. Remove from heat stir in 2 cup of the shredded cheese. Stir until the cheese is melted. Place cooked macaroni in a greased baking pan. Pour the cheese sauce over the macaroni and stir together until well combined. Sprinkle the remaining 2 cup of cheese on top. Bake for 40 minutes or until cheese has melt and the macaroni and cheese is bubbly.
posted by BrimstoneRecipes.com | 1:36 PM
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