This is an adult friendly version of the stuff that comes from the yellow box. I found this recipe in my most recent Taste of Home magazine. My son wasn't such a fan - he still prefers the stuff from the box, but my husband and I really liked this grown-up version of macaroni and cheese. This could be a main course or a side dish depending upon the number of people you are feeding. I served this as a side dish along crispy baked chicken.
4 c uncooked spiral pasta
¼ c butter, cubed
¼ c all-purpose flour
4 c skim milk
½ t salt
¼ t pepper
¼ t ground mustard
¼ t Worcestershire sauce
Dash ground nutmeg
2 c shredded cheddar cheese
1 c cubed process cheese
Cook pasta according to package directions. In a large saucepan, melt butter; stir in flour until smooth. Gradually add milk; stir in the salt, pepper, mustard, Worcestershire sauce and nutmeg. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Drain pasta; stir in cheese sauce. Transfer to an ungreased 9x13x2-inch baking dish. Bake uncovered at 350° for 20-25 minutes or until bubbly.
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