Friday, February 15, 2013

Baked Creamy Cheddar Mac & Cheese

Happy Friday! I made this 9x13 dish of baked creamy cheddar mac & cheese, planning on keeping 1/2 of it as leftovers for the weekend, but it was so delicious that by the time the dish got back to the kitchen it was empty! So much for the leftovers, but I'm glad everyone enjoyed it so much! This is sure to be a hit around your dining room table as well!

Baked Creamy Cheddar Mac & Cheese

Shopping List:

16oz Macaroni Pasta

1/2 C Butter

1 tsp Salt

1/2 tsp Black Pepper

1/2 C Flour

3 1/2 C Skim Milk

1/4 C White Wine

1/2 lb Shredded Velveeta Queso Blanco

1/2 lb Cheddar, cubed

1/2 C Italian Seasoned Panko Bread Crumbs

1 Tbsp Parsley Flakes

2 Tbsp Butter, Melted

1. Preheat oven to 350 and grease a 9x13 glass baking dish.
2. Cook macaroni according to box instructions and drain.
3. Melt 1/2 C butter in a saucepan and add salt and pepper. Stir until completely melted, then add flour and continue stirring until completely smooth.
4. Add milk and wine and bring to a boil while whisking. Add cheddar and velveeta cheeses. Stir until smooth.
5. Pour cheese mixture over pasta in glass baking dish.
6. In a small bowl, mix panko bread crumbs, parsley flakes, and 2 Tbsp melted butter. Sprinkle over macaroni.
7. Bake for 30 mins. Enjoy! 

No comments:

Post a Comment