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1 1/2 c. elbow macaroni (or use shells instead) 3 Tbsp. butter or margarine 3 Tbsp. all-purpose flour 2 c. whole milk 1/2 tsp. salt 1/2 tsp. pepper 2 c. shredded cheese (use your favorite) Preheat oven to 350 degrees. Cook pasta according to package directions. While pasta cooks, melt butter in a pan. Add flour and stir until mixture is lightly browned, 1-2 minutes. Add milk and whisk to remove lumps. Add salt and pepper. Stir in cheese and whisk until melted and smooth. When pasta is cooked to al dante, drain and add to cheese mixture. Pour into greased 2-qt. baking dish. Bake for 40-45 minutes until browned and bubbly. (If you use a dish with small depth, it will cook faster.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |