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Rice and Pasta - Baked Macaroni and Cheese

  • 1 pound elbow macaroni, cooked and drained
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk (whole or 2%)
  • 8 ounces (2 cups) Cheddar cheese, shredded, divided
  • 4 ounces (1 cup) jalapeño cheese, shredded

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.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
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