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Rice and Pasta -
Baked Macaroni and Cheese
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| INGREDIENTS |
- 1 pound elbow macaroni, cooked and drained
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1/4 cup butter or margarine
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1/4 cup flour
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1 teaspoon salt
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1/8 teaspoon pepper
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2 cups milk (whole or 2%)
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8 ounces (2 cups) Cheddar cheese, shredded, divided
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4 ounces (1 cup) jalapeño cheese, shredded
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| INSTRUCTIONS |
Preheat oven to 375°. On the stovetop, melt butter in a saucepan; remove from heat and stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil and stir. Reduce heat and simmer for one minute.
Remove from heat; stir in 1 1/2 cups Cheddar cheese and all of the jalapeño cheese. Pour over macaroni; stir thoroughly. Pour mixture into a 4-quart casserole dish. Sprinkle remaining cheese on top. Bake for 15 minutes; uncover and bake for an additional 10 minutes. |
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