2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
2 tablespoons butter
3 cups shredded cheddar cheese, divided
8 oz. elbow macaroni, cooked 6 minutes and drained
In medium saucepan, combine cornstarch, salt, pepper and dry mustard; whisk in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute.
Remove from heat. Reserve 1/2 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with reserved cheese.
Bake uncovered in 375-degree oven 25 minutes or until hot and bubbly.
Hey Lisa,
ReplyDeleteI'm Betsey and I live in SC. I've been following your blogs since before you went to China. Maisie is so cute!
I was hoping you would share a few of the recipes for some of the things you put in Maisie's bentos. In particular the Noodles with Chinese 5-spice chicken, sauteed spinach and yogurt cilantro cream sauce and some of the dumpling recipes. These always look so good. You can email me if you'd rather do that. Thanks and keep up the good work.
Betsey
bbgunter (at) hotmail.com
UMMMMM........YUMMYYYYY LOKKING,WILL HAVE TO TRY THIS EASY SOUNDING ONE...lol!
ReplyDeleteI just put mac and cheese into the oven and it looks amazing. This is by far the easiest mac and cheese recipe I've ever used. My children are 11 and 13, we stumbled across your blog the other day and have started packing bentos for lunch!!! Thank you for your blog with all these wonderful pictures! Maisie is adorable!!!!
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