Macaroni & Cheese

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½ cup butter (not margarine)

¼ cup flour

1 teaspoon salt

6 cups milk

1 pound Barilla elbows or rotini pasta

2 cups (8 ounces) sharp cheddar cheese, shredded

1 cup fresh parmesan cheese, grated and divided

MELT butter in 4-quart saucepan over medium heat. Stir in flour and salt. Cook 1 minute, stirring constantly.

ADD milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover. Continue to simmer over low heat for 8 to 9 minutes, stirring occasionally. (Mixture will thicken as it cooks.)

REMOVE from heat. Add 1½ cups sharp cheddar cheese and ¾ cup parmesan cheese; mix gently. Pour into 2 quart casserole dish. Top with remaining cheeses; cover and let stand 5 minutes before serving.

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Rita - posted on 02/11/2009




Sounds easy.. I didnt it was that simple. What I did was to buy the instant one when my girl ask for this.. shame shame!

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