Orange cheddar will work, but Mom always used white.ĭepending on the size/shape of your pan, the amount of cheese needed can vary between 1 lb - 1 1/4 lb. Sharp cheddar works best for this recipe. Bake uncovered in preheated oven for 1 hour or until the top is golden and bubbly. Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you're looking at it from the top, about 3 cups.ĥ. As long as you end up with cheese on the top, you're good.)Ĥ. Set a large pot (6-quart or larger) of salted water (1 tablespoon salt) to boil. (Sometimes I'll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers. (Place foil pan on a baking sheet for stability.) Butter pan and preheat oven to 350 degrees F. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese. It freezes great, and makes quick work when you want a great mac & cheese for dinner.2. I buy a large block of good quality cheddar, and we cut it into quarters, my husband grates it and puts it into 4 small zip lock bags. After cooking the macaroni or shells for about 6 minutes and then drain it, I then use the same pan to make my white sauce – only one pan to wash out. I do this recipe from memory, I keep a supply of shredded sharp cheddar in the freezer, and you can put this together in about 15 minutes, start to finish. It does look creamer, although I did like the fact that the fat free milk is probably more healthy. Today I just put it together and I decided to use some half and half that I had in the frig, – about 3/4 cup – and the rest is the fat free. Since we only drink fat free milk in our house I have been using that to make my white sauce. It is true – the original recipe called for 2-1/2 cups of milk, 2 tablespoons of flour, and 2 tablespoons of butter. To the commenter above about the difference in the original recipe that was on the back of the box, and the newer version above. I have been making homemade mac & cheese for almost 50 years.
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