Blue Ribbon Baked Mac and Cheese

Meredith Seymour Recipe

By Meredith Seymour Meredith_Seymour

After tasting this delicious baked version of mac and cheese, your kids will never want the boxed version again! I got this recipe from my junior high home economics teacher and it's a winter favorite in our house.

Since I have Celiac we use 2 tbsp of Wendy Warks flour blend (using guar gum instead of xanthan gum) and rice pasta.


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 Tbsp
butter, cold
2 Tbsp
flour
1/2 tsp
salt
2 c
milk
8 oz
velveeta cheese, cubed
1 c
shredded cheddar cheese
1 1/2 c
macaroni or other type of noodle

Directions

1
Boil water and cook macaroni or other pasta for 8 minutes, drain.
2
Melt margarine, salt, pepper, and flour together in a saucepan, add milk and stir constantly until mixture begins to thicken.
3
Add cubed Velveeta cheese and continue stirring until all of the cheese has melted.
4
In a casserole dish, add the cooked macaroni, then pour the cheese sauce on top. Stir with a spatula so it's well combined. Sprinkle the cup of shredded cheddar cheese on top.
5
Bake at 350F for 30 minutes, or until bubbling.
6
You can also substitute light cream cheese for half of the Velveeta cheese to make it even creamier. We like to triple the recipe and freeze the unbaked portions for easy dinners.