Baked Macaroni and Cheese
a recipe that serves 6 by
Ingredients:
2 cups of pasta (elbows, small shells, penne)
1 cup of shredded cheddar cheese (sharp, medium, mild, white)
1 cup of shredded cheese (mixed Colby and Monerey Jack, american, cheddar)
2 tablespoons grated Romano cheese
1 teaspoon cornstarch
1/4 cup of margarine or butter
1 teaspoon of spicy mustard or deli mustard
1/4 teaspoon steak sauce
2 tablespoons plus 2 teaspoons all purpose flour
1/2 teaspoon salt sense table salt (33% less sodium)
1/4 teaspoon ground pepper
2 cups of 2% milk
1 teaspoon Paprika
2 teaspoons seasoned bread crumbs
Directions:
1. Mix all the cheeses in a medium bowl along with the cornstarch.
2. In a small bowl mix flour and pepper, add salt if using margarine if using butter no salt is needed.
3. Begin cooking pasta as directed follow the cooking instruction to prepare pasta to be al dente. When pasta is done, drain and return the pasta to the pot it cooked in. Also, preheat oven at 350 degrees.
4. In a medium saucepan sprayed with Pam melt butter on low heat stir in steak sauce and mustard, slowly stir in flour mixture. Butter mix should be gluey. Remove from heat and slowly whisk in milk and resume heating on low keep whisking. Bring to a slow boil for one minute while continuing to whisk.
5. Slowly whisk in cheese mix. When cheese is smooth and melted add it to the pasta and mix thoroughly.
6. In a 2 quart class or ceramic dish, sprayed with Pam add pasta cheese mix, scraping cheese from pot. Sprinkle on Paprika and then the bread crumbs.
7. Bake for 30-35 minutes, topping should be golden and cheese bubbly.
8. Let sit for 10 minutes before serving.