Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from 'Georgia Cooking in an Oklahoma Kitchen' by Trisha Yearwood © Clarkson Potter 2008.

Step 3 Microwave frozen mac and cheese according to package directions. Add pasta and cook for 8 to 10 minutes or until al dente drain. Step 2 Bring a large pot of lightly salted water to a boil. Grease a 1 1/2 quart microwave safe dish. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add ingredients to shopping list Directions Step 1 Preheat oven broiler. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Ingredients 1 pound (454 g) small elbow macaroni, uncooked 3 cups (720 ml) water (approximately) 2 cups (480 ml) low-fat Milk, or more if needed if more. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan.

Leave pasta in the strainer and return pot to the stove. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Prepare noodles according to package directions, making sure to liberally salt the pasta water.

Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.

Quick and easy mac n cheese recipe