Creamy Macaroni and Cheese
A classic creamy macaroni and cheese recipe that’s made with American and Cheddar cheeses.
Recipe Serves 6 To 8
dried uncooked elbow macaroni
1. Heat oven to 350°F. Cook macaroni according to package
4. Spoon into ungreased 2-quart casserole.
5. Top with a generous layer of shredded Cheddar cheese
6. Bake for 30 to 35 minutes or until heated through and Cheddar cheese topping is melted and bubbling with flavor.
Add 1 cup chopped cooked ham and 1/2 cup chopped red or green bell pepper, or 1/2 cup crispy bacon bits and 1 cup drained mushroom pieces to make this “special”.
Use 3 to 4
quarts of water per pound of pasta. Unsalted water will reach a boil faster than
salted water, so add salt to rapidly boiling water just before adding the pasta.
Use about 1 teaspoon salt for each quart of water.