Baked Macaroni & Cheese

Yields:________
Total Time:________

Ingredients:

• ¹/₄ Cup Margarine or Butter
• ¹/₃ Cup All-Purpose Flour
• ¹/₄ Teaspoon Ground Black Pepper
• ¹/₂ Teaspoon Salt
• 3 Cups Sharp Cheddar Cheese, Divided
• 4 Cups Whole Milk
• 1 Teaspoon Dry Mustard (Optional)
• 4 Quarts Water (1 Gallon)
• 16 Ounces Elbow Macaroni (2 Cups)

Equipment:

• 6 Quart Saucepan
• 13 x 9 Casserole Dish
• Colander/Strainer
• Food Processor
• Long Handle Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Oven
• PAM Non-Stick Cooking Spray
• Stove

Pre-Preparation:

1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking.
2. To divide your cheese packages: Reserve 1 Package of Grated Sharp Cheddar Cheese for the topping. The other 2 bags go in the cheese sauce.

Directions:

1. Preheat oven to 375^oF.
2. In a 6-quart saucepan, add in about four quarts of water and bring to a boil over medium-high heat.
3. Add in Elbow Macaroni.
4. Cook macaroni for 9-11 minutes, stirring occasionally.
5. Then drain in colander or strainer DO NOT RINSE and set aside.
6. In another 6-quart saucepan, over medium-heat melt margarine or butter.
7. Stir in flour, salt, and ground black pepper.
8. In the same saucepan, gradually stir in your milk, stirring constantly until thickened and bubbly.
9. Then, remove from heat and stir in 1¹/₂ cups of your cheese until melted.
10. Then, add your cooked macaroni from the strainer or colander to your cheese and milk sauce.
11. Grease your 13 x 9 casserole dish with pam nonstick cooking spray.
12. Pour half of your noodle mixture over into your casserole dish.
13. Sprinkle with ³/₄ cup cheese.
14. Then add remaining noodle mixture to your casserole dish.
15. Sprinkle with remaining ³/₄ cup cheese.
16. Bake uncovered for approx. 30 minutes or until bubbly.
17. After baking let macaroni set for approx.15 minutes to allow cheese to set.

Recipe Adapted From: Mueller's 16 Ounce Elbow Macaroni Box, Baked Macaroni with Double Cheese