Friday, July 1, 2011
No-Boil Mac & Cheese
This was the best traditional baked mac & cheese we've ever made. It was SO simple and SOOO delicious! The best part about this mac & cheese is that you don't have to boil the noodles! Just mix everything together, pour it into a pan and bake it. It is easier than a boxed mac and cheese. I think even Chicken Leg's could make this! Give it a try this weekend! It would be a great addition to your 4th of July menu.
No-Boil Macaroni and Cheese
1 (16 oz) pkg elbow macaroni
1 cup milk (I used 1%)
2 cups chicken broth
4 cups shredded cheese - I used a cheddar jack blend
8 oz softened cream cheese, cubed (I used light)
2 tsp onion salt
1 tsp dry mustard
fresh ground pepper
1/2 c flour
In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. *Make sure all the pasta is covered. It won't cook if it isn't in the liquid mixture. I just pressed the noodles down in the pan until they were all covered.*
Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.
Cooked by Steph & Eaten by Tadd 7/01/2011