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Macaroni And Cheese Casserole Recipe

by Global Cookbook

Ingredients

8 ounce Uncooked elbow macaroni or possibly medium shells 1/2 stk or possibly 1/4 c. butter 1/4 c. All-purpose flour

2 c. Lowfat milk 6 ounce Velveeta or possibly sharp Cheddar cheese, cut into small chunks, plus a little extra shredded for topping Salt and pepper to taste

Directions

1. Preheat the oven to 350 F.
2. Cook the macaroni according to the package directions. Drain well.
3. Meanwhile, in a large, heavy saucepan, heat the butter. Whisk in the flour to make a paste. Gradually whisk in the lowfat milk. Bring to a simmer over medium heat, whisking, till thickened, about 1 minute. Add in the cheese, salt and pepper and whisk till smooth.
4. Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-qt baking dish.
5. Bake in the 350 oven, uncovered, till bubbly and lightly golden brown on top, 20 to 25 min. Add in the extra shredded cheese for the last 5 min of baking. Let stand 10 min before serving.

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