2 Tbsp Argo® corn starch 1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2 1/2 cups milk
2 Tbsp margarine or butter
2 cups (8 oz) shredded Arnerican or Cheddar cheese, divided
8 oz MUELLER'S elbows (about 1 3/4 cups), cooked 7 minutes and drained
In medium saucepan combine first 4 ingredients; stir in milk. Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.
Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese.
Bake uncovered in 375°P oven 25 minutes or until lightly browned.
Prep Time: 15 min
Bake Time: 25 min
Makes 4 to 6 servings
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This is an option if you like Ham:
ReplyDeleteBAKED HAM 'N' CHEESE MACARONI: In step 2, stir in 1 cup diced ham with elbows.