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2 cups uncooked elbow macaroni 2 tbsp. margarine or butter 2 tbsp. all-purpose flour 1 tsp. salt 2-1/2 cups milk 2 cups (8 ounces) shredded sharp Cheddar cheese, divided Prepare macaroni according to package directions; drain. In medium saucepan, melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add 1-1/2 cups cheese; stir until melted. Combine macaroni and cheese sauce; mix well. Pour into greased 2-quart baking dish. Top with remaining cheese. Bake at 350°F 20 to 25 minutes, until hot and bubbly. Refrigerate leftovers. Serves 4 to 6. |
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