creamy macaroni and cheese
(2 ratings)
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I love macaroni and cheese and when I first started working a long time ago, I used to get mac and cheese that was so delicious at a tiny restaurant in Poughkeepsie, NY. I decided it tasted like it had chicken broth added to it. I had a basic recipe from Mueller's macaroni, that I have changed to this recipe - cutting the milk and adding chicken broth. I also changed the cheese from American to cheddar. My friend's and family love this recipe!
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For creamy macaroni and cheese
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2 Tbspcorn starch
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1/2 tspdry mustard
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1/4 tsppepper
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1 1/2 cmilk (2% or whole)
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1 cchicken broth
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2 Tbspbutter
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8 ozcracker barrell extra sharp yellow cheddar cheese, shred it yourself for a creamier texture
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8 ozelbow macaroni (about 1 3/4 cups) cooked and drained
How To Make creamy macaroni and cheese
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1In medium saucepan, combine corn starch, dry mustard, and pepper.
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2Stir in milk and chicken broth until smooth.
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3Add butter.
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4Heat at medium-high heat (stirring occasionally - and then constantly as it starts to heat up).
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5Bring to a boil and continue stirring for 1 minute. Remove from heat.
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6Stir in cheese until melted.
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7Add cooked elbow macaroni.
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8Turn into greased 2-quart casserole.
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9Cover with aluminum foil and bake for 25 minutes at 375 degrees or until hot and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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