Views from a Latah Kitchen Table

Monday, October 02, 2006

Classic Two-Cheese Macaroni

I love comfort food, and to celebrate the first day of October I decided to make one of my favorite comfort foods, Macaroni and Cheese. I tried a new recipe from Cooking Light.
I topped it with some toasted garlic bread crumbs I made from a loaf of Bouzie's bread. It turned out creamy and tasty with a nice crunchy garlicy top.

Classic Two-Cheese Macaroni

1/4 cup flour
2 1/2 cups 1 percent milk
1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided
6 ounces light processed cheese, cubed (such as Velveeta Light)
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup Cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with remaining Cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly.


At 11:00 PM, Anonymous Anonymous said...

what is it about macaroni and cheeses? I have yet to meet anyone who does not like it.


At 1:46 PM, Blogger Karla said...

Boy that sounds good, with the garlic bread crumbs on top.

At 7:19 PM, Blogger Jennifer said...

Gotta love the ghetto cheese! Looks yummy!

At 3:15 PM, Blogger jennifer n said...

There is something about Velveeta cheese that rounds out a cheddar cheese macaroni.

At 7:50 PM, Anonymous Anonymous said...

Velveeta and american cheese melts very well and keeps a creamy texture. I am not sure why, but i have made some awesome cheese sauces using each one.



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