Stouffer's Mcaroni & Cheese
By cdanyell214
2 Pictures
Ingredients
- 1 Cup Skim Milk
- 5 TSP All-purpose flour
- 2 Cups ( 6oz) shredded medium cheddar cheese
- 2 TSP Margarine
- 1/4 TSP plus 1/8 TSP Salt
- 3/4 Cup Uncooked elbow macaroni
Details
Servings 4
Level of difficulty Average
Cooking time 50mins
Cost Average budget
Preparation
Step 1
Whisk the flour into the skim milk in a small saucepan, then place it over medium low heat.
Step 2
Add the Shredded cheddar cheese, margarine, and salt and stir often with a spoon until the cheese begins to melt. Reduce the heat to low and simmer for 30 mins. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
Step 3
While the sauce thickens, prepare the macaroni by dumping 3/4 Cup uncooked elbow noodles into rapidly boiling water. Boil for 8 mins., or until tender, and then strain. You should have about 1 3/4 Cups of cooked macaroni.
Step 4
When the cheese sauce has simmered for 30 mins., pour the pasta into a medium bowl. Gently stir in the cheese sauce, and then pour mixture into a loaf pan or casserole dish. Cover and freeze.
Step 5
When you are ready to dive into your macaroni & cheese, pre-heat the oven to 350°. Bake the frozen macaroni for 50 to 53 minutes, or until the cheese begins to brown slightly.
I like to double the recipe.
Review this recipe