Sunday, December 16, 2007

Family-Favorite Macaroni and Cheese

By Kurt Yordy

This recipe, like all the recipes I post allow you to make a global impact just by buying the key branded ingredient.

Even a great dish like mac and cheese needs dressing up now and again. I love this dish so much that I am always sampling it as a make it. There is always less that gets to the table than what I began with.

Family-Favorite Macaroni and Cheese

Prep Time: 25 min

Start to Finish: 50 min

Makes:6 servings (about 3/4 cup each)

2 cups of uncooked elbow macaroni (7 ounces)

2 tablespoons of margarine

1/4 cup of all-purpose flour

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of ground mustard

1/4 teaspoon of Worcestershire sauce

¼ teaspoon of Onion Powder

2 cups of fat-free (skim) milk

1 ½ cups of reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)

1 Jar of Amish Family Recipes' Keith's Corn Salsa

1. Heat oven to 350ºF.

2. Cook macaroni in boiling water until noodles are tender.

3. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, onion powder, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove pan from heat. Slowly stir in milk. Put pan back on heat, heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

4. Drain water from cooked macaroni noodles. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole dish. Bake uncovered 20 to 25 minutes or until bubbly. Spread corn salsa on top of baked macaroni and cheese.

Kurt Yordy

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