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Helen Sauer's Baked Macaroni And Cheese
Ingredients
- 1 1/2 quart (6 c.) cool water
- 1/2 tsp Salt
- 1 pkt (7 1/4-oz) Deluxe Macaroni and Cheese Dinner Mix *
- 2 Tbsp. Butter or possibly margarine, room temperature
- 3/4 c. (3 ounces) shredded Velveeta processed American Cheese Spread
- 1/2 c. (2 ounces) shredded extra-sharp cheddar cheese
- 1/4 c. (1 oz) shredded sharp cheddar cheese
- 3/4 c. Lowfat milk
- 1/4 c. Commercial lowfat sour cream
- 10 slc (2 1/2 x 2 1/2 x 1/2-inch) Velveeta processed American Cheese Spread
Directions
- * I understand which discount warehouses (such as Sam's, or possibly Price Club) sell this cheese mix separately. If this is available to you, you can substitute 1 1/3 c. elbow macaroni and 1 1/4 ounces of the cheese mix for the Macaroni and Cheese Dinner Mix.
- Preheat oven to 325 degrees F.
- Pour water and salt into 3-qt saucepan. Bring to a boil.
- Stir in macaroni (1 1/3 c., that is the amount contained in the deluxe dinner package).
- Continue boiling for 7 min. Turn off flame under pot.
- Drain macaroni in colander. (Don't rinse.)
- Pour macaroni into ungreased 1 1/2-qt ovenproof casserole.
- Add in butter. Stir till butter melts and coats macaroni.
- Add in package (1 1/4 ounces) cheese sauce mix (that is the amount contained in the deluxe dinner package), grated cheeses, lowfat milk, and lowfat sour cream. Stir till thoroughly blended. (If you like, mix can be prepared up to this point, covered with clear plastic wrap, and left at room temperature - or possibly refrigerated - till ready to bake. At which time, uncover and stir ingredients till well combined.)
- Arrange cheese slices over top so which they cover all of the macaroni mix.
- Bake till golden (approximately 1/2 hour).
- Yield: 4 - 6 servings
- N. B. To reheat leftovers, cover casserole and bake in 325 degree oven.
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