creamy macaroni and cheese
(2 RATINGS)
I love macaroni and cheese and when I first started working a long time ago, I used to get mac and cheese that was so delicious at a tiny restaurant in Poughkeepsie, NY. I decided it tasted like it had chicken broth added to it. I had a basic recipe from Mueller's macaroni, that I have changed to this recipe - cutting the milk and adding chicken broth. I also changed the cheese from American to cheddar. My friend's and family love this recipe!
No Image
prep time
20 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 tablespoons corn starch
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 1/2 cups milk (2% or whole)
- 1 cup chicken broth
- 2 tablespoons butter
- 8 ounces cracker barrell extra sharp yellow cheddar cheese, shred it yourself for a creamier texture
- 8 ounces elbow macaroni (about 1 3/4 cups) cooked and drained
How To Make creamy macaroni and cheese
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Step 1In medium saucepan, combine corn starch, dry mustard, and pepper.
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Step 2Stir in milk and chicken broth until smooth.
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Step 3Add butter.
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Step 4Heat at medium-high heat (stirring occasionally - and then constantly as it starts to heat up).
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Step 5Bring to a boil and continue stirring for 1 minute. Remove from heat.
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Step 6Stir in cheese until melted.
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Step 7Add cooked elbow macaroni.
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Step 8Turn into greased 2-quart casserole.
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Step 9Cover with aluminum foil and bake for 25 minutes at 375 degrees or until hot and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Tag:
#For Kids
Diet:
Vegetarian
Ingredient:
Dairy
Method:
Bake
Culture:
American
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