Creamy Macaroni and Cheese
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Creamy Macaroni & Cheese

A classic creamy macaroni and cheese recipe that’s made with American and Cheddar cheeses.

Recipe Serves 6 To 8





16 ounces dried uncooked elbow macaroni
1/2 cup Butter
6 tablespoons all-purpose flour
1 tablespoon dried mustard
1 tablespoon onion powder
3/4 teaspoon salt
1 teaspoon white pepper
4 cups milk
1 pound (4 cups) slice Deli American Cheese, cubed
8 ounces (2 cup) Cheddar Cheese, shredded



1.  Heat oven to 350°F. Cook macaroni according to package directions. Drain.

2.  Melt butter in 3-quart saucepan until sizzling; stir in flour and seasonings. Add milk; cook over medium heat, stirring constantly, until mixture boils and thickens (5 to 7 minutes).

3.  Reduce heat to low; stir in American cheese. Cook until cheese is melted (3 to 5 minutes). Add cooked macaroni; mix well.

 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.

Macaroni Recipe Tips

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.

Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking together while cooking. Olive oil in the water also keeps the water from boiling over.