This is a building block recipe, in that it's very plain and serves mainly to give you a platform to customize the dish to your own taste.
INGREDIENTS:
16 oz. macaroni noodles
(2 or 3) 5 oz. cans evaporated milk
3 T butter
1/4 c flour
4 oz. Velveeta
3 oz. mozzarella (shredded)
6 oz. sharp cheddar (shredded)
INSTRUCTIONS:
Cook macaroni to al dente, drain. Melt butter over medium heat, stir in flour to make roux. Stir in condensed milk and Velveeta. Add three quarters of the shredded cheese, handfuls at a time, stirring well after each addition. Pour drained macaroni into a greased baking pan, and pour cheese sauce over the noodles, turning a few times to coat. Top with remaining cheese. Bake at 350 for 30 minutes.
Saturday, September 27, 2008
Basic Mac & Cheese
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2 comments:
Should this be evaporated milk? Condensed milk doesn't seem quite right.
um, yeah, don't use the sweet stuff!
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