Albertsons claims in their ad that this month is Macaroni and Cheese month. I read on a different blog that the author made mac and cheese by melting cheddar onto cooked noodles. That totally grossed me out! Why do that when 3 more minutes of stirring and 4 more ingredients makes you REAL macaroni and cheese?So here is my macaroni and cheese recipe. (Use your newly purchased cheese and serve with warmed frozen vegis):
Boil 3 cups of elbow macaroni according to package directions.
Meanwhile, in a medium saucepan melt 3 Tablespoons of butter or margerine. Sprinkle in 3 Tablespoons of flour and combine well. Add 3 1/2 cups of milk all at once (reconstituted dry milk can be substituted). Cook and stir with a whisk until slightly thickened and bubbly. Add 2 cups sharp cheddar cheese and 1/2 c. Parmesan cheese; stir until melted.
Drain cooked elbow macaroni and combine with cheese sauce in an oven safe dish. Sprinkle the top of the macaroni with 1 cup dry Stove Top stuffing mix and 1/3c. cheese. Bake covered for a soft top or uncovered for a crispy top at 350 degrees for 25-30 minutes.
If you don't have Stove Top be sure to season your mac and cheese with salt, pepper, and garlic to taste. Other yummy toppings are seasoned bread crumbs, croutons, corn flakes, or FROSTED FLAKES (YUMMY)!
This recipe serves my family of 6 as a main dish with leftovers for lunch the next day.