We eat this at home often during the school year - you can make it ahead of time, freeze, thaw, and heat up in the oven! Easy! I also bring it to tailgates and potlucks. Everyone (read: picky kids) loves it, and it packs well. Hope you give it a try!
Old Fashioned Mac 'n Cheese
1 pound macaroni or tubular pasta (like penne)
4 Tbsp butter
2 Tbsp flour
2 cups milk (I use fat free)
1/4 cup grated onion
1/4 tsp cayenne pepper
dash of nutmeg
black pepper to taste
1/4 lb Velveeta, cubed
1/4 lb shredded cheddar
1/4 lb shredded swiss (I use sliced Swiss - just tear into smaller pieces)
Preheat oven to 350. Cook pasta in water as indicated on package. Drain and set aside. Melt butter in saucepan over medium high heat. Saute the onion until soft. Stir in flour until a paste (roux) is formed. Let roux bubble for a minute, then whisk in 2 cups of milk. Stir constantly until mixture comes to a boil. Remove from heat and add cheeses and spices. Stir until cheese is melted. Pour cheese over drained pasta, mix, and place in greased casserole dish. Bake for 30-35 minutes or until top is golden brown. Serve with a green salad as a main course or use as a yummy side.
1/4 lb shredded cheddar
1/4 lb shredded swiss (I use sliced Swiss - just tear into smaller pieces)
Preheat oven to 350. Cook pasta in water as indicated on package. Drain and set aside. Melt butter in saucepan over medium high heat. Saute the onion until soft. Stir in flour until a paste (roux) is formed. Let roux bubble for a minute, then whisk in 2 cups of milk. Stir constantly until mixture comes to a boil. Remove from heat and add cheeses and spices. Stir until cheese is melted. Pour cheese over drained pasta, mix, and place in greased casserole dish. Bake for 30-35 minutes or until top is golden brown. Serve with a green salad as a main course or use as a yummy side.
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