• Baked Macaroni And Cheese Special

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    • Salt
    • 3 quart rapidly boiling water
    • 2 c. elbow macaroni
    • 1 c. grated Muenster cheese
    • 1 c. grated Cheddar cheese
    • 1 c. grated Swiss cheese
    • 8 Tbsp. butter
    • 1 c. soft fresh fine bread crumbs
    • 1/3 c. flour
    • 1 dsh cayenne pepper
    • 3 c. lowfat milk
    • 1 lrg tomato cut into wedges


    1. Add in 1 Tbsp. salt to boiling water. Add in macaroni gradually so which water continues to boil. Cook, uncovered, stirring occasionally till tender. Drain in a colander. Combine Muenster, Cheddar and Swiss cheeses, set aside. Heat 2 Tbsp. butter in a small saucepan then remove from heat. Stir in bread crumbs and 1/2 c. of the cheese mix and set aside. Heat the remaining 6 Tbsp. butter in a large saucepan, stir in flour, 3/4 tsp. salt and cayenne pepper till smooth. Cook over medium heat, stirring constantly, till mix is bubbly, reduce heat to low.
    2. Stir in lowfat milk gradually. Cook, stirring constantly till the mix thickens and begins to boil. Remove from heat. Add in remaining cheese mix. Stir till cheeses are melted. Add in macaroni and stir well to combine. Pour into an ungreased 3-qt casserole and sprinkle the crumb mix around the edges. Cover with foil. Bake in a preheated 375* F oven for 25 min or possibly till bubbly. Remove from the oven. Increase temperature to broil. Remove foil from the casserole, place tomato wedges over the macaroni mix. Place under the broiler. Broil till crumbs are lightly browned.
    3. Yield 4 to 6 servings.

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