Note: I did do a minor substitution. The recipe calls for 4 cups of shredded cheddar cheese. However, I used 2 cups of mild cheddar and 2 cups of sharp cheddar cheese and mixed them together to come up with my 4 cups of cheese. I also added a 1/4 cup of seasoned bread crumbs to the top of my casserole. A lot of times I will use whatever cheese I have on hand and mix a variety of different cheese flavors together.
Macaroni and Cheese Casserole Recipe
1 package (1 lb. box) San Giorgio Elbows, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
salt and ground black pepper to taste
5 cups of milk (I used whole milk)
4 cups (16 oz.) shredded cheddar cheese (see my note above)
Cook pasta according to package directions. Heat oven to 350 degrees F. In a large saucepan over medium heat, melt the butter. Blend in the flour, salt and pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in the cheese, stir until all of the cheese has melted. (I found it best to use a nonstick silicone spatula for stirring the cheese). In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.
This recipe makes 8 to 10 servings.
2 comments:
I love the San Giorgio Macaroni/Cheese recipe. I put it together a little differently, however. I layer the noodles, butter, flour, cheese milk rather than make a cheese sauce. I happen to like it this way better but both ways work.
Thanks for posting this. It is a rainy drizzly afternoon and thought of this recipe but couldn't find it in my cookbook. I made a smaller version with a good extra sharp cheddar and topped it with some Italian breadcrumbs.
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