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Baked Macaroni and Cheese

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A creamy blend of cheddar cheese with a hint of cayenne and white pepper. A dish the whole family will enjoy!

 
 
Easy
SKILL LEVEL
Serves
8 to 10 servings
 
 
Fleischmann's®
 
 
Ingredients
 
1 pound elbow macaroni, cooked according to package directions
Sauce
1/4 cup Fleischmann's® Corn Starch
4 cups milk
1/2 teaspoon salt
1/4 teaspoon white ground pepper
1/8 teaspoon cayenne pepper
2 cups (8 ounces) shredded mild chedder cheese
2 cups (8 ounces) shredded sharp chedder cheese
1 to 2 cups topping, your choice: corn flakes, garlic croutons, crushed saltine crackers OR crushed cheese crackers
 
 
Instructions
 

Preheat oven to 350°F.

Spray 3-quart casserole dish or 13 x-9 inch pan with cooking spray.

Combine corn starch and milk in a medium saucepan. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. gradually add both cheeses and stir until melted. Add cooked pasta and stir until blended. Pour mixture into casserole dish and sprinkle with desired topping.

Bake at 350°F for 25 to 35 minutes or until brown.

 
Total Time
 
Bake Time 25 to 35 minutes
 
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