Saut\u00e9 some chopped red pepper and broccoli florets in the butter before adding the flour for a colorful, nutritious gourmet version of this comforting creation.<\/p>\n
Makes 10 servings<\/p>\n
Creamy and delicious, this mac-n-cheese puts the “comfort” in comfort food.<\/p>\n
<\/p>\n
2\u00bd c Lochmead Farms Fat Free Milk
\n2 c elbow macaroni (7 oz), uncooked
\n1 T butter
\n3 T all-purpose flour
\n\u00be t salt
\n\u00bd t dry mustard
\n10 oz sharp cheddar cheese, shredded (reserve 2 oz for optional topping)<\/p>\n
Preheat oven to 375\u00b0F. Cook macaroni according to package directions. In saucepan, heat milk and butter over medium heat until melted. Gradually whisk in flour, salt and dry mustard. Simmer for 1 minute, whisking until slightly thickened and creamy; remove from heat. Sprinkle in 8 oz cheese and melt. Add warm, drained macaroni to saucepan and toss with sauce. Transfer to a square 8″ or 9″ baking dish. Top with additional cheese (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.<\/p>\n
Variation<\/strong><\/p>\n Saut\u00e9 some chopped red pepper and broccoli florets in the butter before adding the flour for a colorful, nutritious gourmet version of this comforting creation.<\/p>\n Makes 10 servings<\/p>\n
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