{Day 29}
Share a recipe that has been passed down
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| This isn't my mom's but it looks pretty similar (Source) |
2 Tbsp Argo Corn Starch
1 Tsp. Salt
1/4 Tsp. Pepper
2 cups Milk
2 Tbsp. Margarine
8 oz. Shredded Cheddar Cheese, divided
8 oz. Elbow Macaroni (about 1 3/4 cups) cooked and drained
In medium saucepan combine corn starch, salt, and pepper; stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered in 375 oven 25 minutes or until hot and bubbly.
My mom follows this measures loosely same with the time. We like out mac and cheese to have a golden brown top but some people don't so its all up to you. We also tend to add a ton of cheese to the top. That's usually my job when I'm around and I go a little overboard. But hey you can't have too much cheese!
xoxo,
Lauren
