Macaroni and cheese
Macaroni and cheese
Ingredients/Components
- pkg - 1 oz
- milk - 2 c
- butter or margarine - 1/4 c
- salt - 1/4 tsp
- water - 3 c
- plus 2 Tbsp - 1/4 c
- 8 oz - 2 c
- dried parsley flakes - 1/2 tsp
- jar diced pimiento, drained - 1 oz
- fine, dry breadcrumbs - 1/3 c
How to make macaroni and cheese:
Combine macaroni, water and 1/4 teaspoon salt in a deep 2-quart casserole. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 10 to 12 minutes, or until macaroni is tender, stirring after 5 minutes. Drain well; set aside. Place 1/4 cup butter in a 4-cup glass measure; microwave, uncovered, at High 55 seconds or until melted. Blend in flour and 1/4 teaspoon salt, stirring until smooth. Gradually stir in milk; microwave, uncovered, at High 5 to 6 minutes, or until thickened, stirring after every minute. Add cheese, stirring until melted; stir in pimiento.Add cheese sauce to macaroni, stirring well. Place macaroni mixture in a 1 1/2-quart casserole. Cover tightly with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave at Medium-high (70% power) 7 to 8 minutes, or until thoroughly heated, stirring after 4 minutes. Place 1 tablespoon butter in a 1-cup glass measure; microwave, uncovered, at High 35 seconds or until melted. Stir in breadcrumbs and parsley flakes; sprinkle over macaroni mixture. Let stand, uncovered, 1 minute. Serve immediately. Yields 6 servings.
Recipe categories: Cheese, Pasta, Elbow macaroni.
Rating:
Related ingredients:
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