No-Boil Macaroni and Cheese
No-Boil Macaroni and Cheese
Makes 10 to 12 servings
Ingredients
- 1 (16-ounce) box elbow macaroni
- 1 (8-ounce) package sharp Cheddar cheese, shredded
- 1 cup shredded Monterey Jack cheese
- ¼ cup butter
- ½ cup chopped onion
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1 (32-ounce) carton chicken broth
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400°. Spray a 13×9-inch baking dish with nonstick cooking spray.
- Place uncooked macaroni and cheeses in prepared pan, tossing gently to combine.
- In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 8 minutes or until tender. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in broth, milk, salt, and pepper; cook, whisking frequently, for 10 minutes or until slightly thickened. Pour over macaroni mixture, and cover with aluminum foil.
- Bake for 20 minutes. Uncover and bake 15 to 20 more minutes or until hot and bubbly.
Everyone will be asking you for his recipe – – after you have them over for dinner – – and you have served them this so good for you meal. You will have more fiends wanting this easy to make meal! Just let me know – – I am making this dish for my family – – just for the rave reviews! – – Works for me… every-time!
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