Traditional Baked Macaroni and Cheese

Traditional Baked Macaroni and Cheese

Total Time:
1 hr, 20 mins
Prep Time:
10 mins
Cook Time:
1 hr, 10 mins
Yield:
6 servings
Dish Size:
2 Quart
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November 28, 2012
Tara’s Tidbit:

While it may seem strange to start by tossing the shredded cheese with cornstarch, this is how most cheese fondues are started. This method helps the cheese stay thick and creamy as it melts.

I usually start my macaroni and cheese on the stove, but one day I was interested in trying it the old fashioned way, starting with dry, uncooked pasta. I can tell you that I was pleasantly surprised by how much flavor cooks right into the macaroni as it bakes, surrounded by milk and cheese. It does take a little longer to bake, but it's also time you've saved by skipping the stove.

 

Ingredients

  • 2 tablespoons butter or margarine
  • 2 teaspoons cornstarch
  • 2 cups shredded sharp Cheddar cheese
  • 8 ounces uncooked elbow macaroni
  • 2 1/2 cups milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Place butter in a 2-quart temp-tations® baking dish and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with the melted butter.
  2. Place the cornstarch and 3/4 of the Cheddar cheese (reserving the rest to top the casserole later) into a large temp-tations® mixing bowl and toss until cheese is coated.
  3. Add remaining ingredients to the mixing bowl and stir well. Pour mixture into the greased 2-quart temp-tations® baking dish, cover with aluminum foil and bake for 40 minutes.
  4. Remove dish from oven, uncover and stir well. Top with remaining Cheddar cheese and return to oven, uncovered. Bake an additional 25-30 minutes, until cheese on top is very well browned. Let rest 10 minutes before serving.
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