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Enjoy this recipe from Our Best Cast-Iron Cooking Recipes.
Submitted by: Judy Croll from Rowlett, TX
8-oz. pkg. elbow macaroni, uncooked
2 T. oil
1 T. plus 1 t. salt, divided
1/4 c. butter
1/3 c. all-purpose flour
3 c. milk, warmed
1/2 t. pepper
8-oz. pkg. pasteurized process cheese, cubed
1/2 c. shredded Cheddar cheese
Cook macaroni according to package directions, adding oil and one tablespoon salt to cooking water; drain and set aside. Meanwhile, melt butter in a Dutch oven over medium heat. Add flour; cook and stir for 3 minutes, or until bubbly. Do not brown. Whisk in warm milk and bring to a boil, stirring constantly. Add remaining salt, pepper and cubed cheese. Stir until cheese is melted; remove from heat. Add cooked macaroni to cheese sauce and stir. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until bubbly. Top with shredded cheese; return to oven just until cheese melts. Serves 8 to 10. | |
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Cook macaroni according to package directions, adding oil and one tablespoon salt to cooking water; drain and set aside. Meanwhile, melt butter in a Dutch oven over medium heat. Add flour; cook and stir for 3 minutes, or until bubbly. Do not brown. Whisk in warm milk and bring to a boil, stirring constantly. Add remaining salt, pepper and cubed cheese. Stir until cheese is melted; remove from heat. Add cooked macaroni to cheese sauce and stir. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until bubbly. Top with shredded cheese; return to oven just until cheese melts. Serves 8 to 10. |
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