Saturday, September 1, 2012

Firehouse Mac N Cheese

Hello everyone! This recipe is a firehouse favorite. It's tasty, & gooey. Pure comfort food. Full of carbs, it will make you feel good just by eating it! I hope you enjoy it. 

1 lb elbow macaroni or shells
16 oz shredded sharp cheddar cheese
1/2 cup wheat flour
1/2 cup butter (I use "I Can't Believe It's Not Butter")
5 cups whole milk

Preheat oven to 350 degrees.
Cook pasta "al dente" according to directions (about 8 - 10 minutes).
While pasta is cooking, in a saucepan combine flour, butter and milk. Cook over high heat, stirring constantly and bring to a boil. Once a boil has been achieved, lower heat to medium & add 8 oz of shredded cheese and mix well with a wooden spoon until cheese is melted and mixed. Place pasta in a 13 x 9 oven proof bakeware dish and pour cheese sauce mix over pasta & toss until well mixed. Sprinkle remaining cheese over top of pasta and bake for 30 minutes or so until cheese has become bubbly. Makes 8 - 10 servings. You will most likely have leftovers but that's ok because it tastes even better reheated the next day! Enjoy!

1 comment:

  1. I am making this today and adding left over spiral ham. I have some remnant cheeses also, smoked cheddar, a couple of pieces of Wisconsin extra sharp and some smoked gouda.