Virginia Sauers Baked Macaroni And Cheese Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 quart: , (6 cups) cold water
1/2 tsp: Salt,
1 package: , (7 1/4-ounce) Deluxe Macaroni and Cheese Dinner Mix *
2 tbsp: Butter or margarine, room temperature
3/4 cup: , (3 ounces) shredded Velveeta processed American Cheese Spread
1/2 cup: , (2 ounces) shredded extra-sharp cheddar cheese **
1/4 cup: , (1 ounce) shredded sharp cheddar cheese **
3/4 cup: Milk **,
1/4 cup: Commercial sour cream **,
10 slice: , (2 1/2 x 2 1/2 x 1/2-inch) Velveeta processed American Cheese Spread
Directions:
I try to save the name of each contributor (especially when the recipes
seem original or in some way unique) and am sharing those Ive tried
recently from names I dont see on the list anymore. I wouldnt post Mary
Speros because shes here and active (thank goodness!) and reposts many of
her wonderful recipes (and all of Marys are keepers and I save everything
she posts).
* I understand that discount warehouses (such as Sams, or Price Club) sell
this cheese mix separately. If this is available to you, you can substitute
1 1/3 cups elbow macaroni and 1 1/4 ounces of the cheese mix for the
Macaroni and Cheese Dinner Mix.
** The actual ratio of milk and sour cream doesnt really matter. I began
adding the sour cream because I drink only skim milk, and wanted more
richness in the macaroni. I have even made this using part plain yogurt.
Likewise, I use whichever scraps of cheddar cheese I happen to have on
hand. All sharp (or all extra sharp) will be fine.
~ -- Preheat oven to 325 degrees F.
~ -- Pour water and salt into 3-quart saucepan. Bring to a boil.
~ -- Stir in macaroni (1 1/3 cups, which is the amount contained in the
deluxe dinner package).
~ -- Continue boiling for 7 minutes. Turn off flame under pot.
~ -- Drain macaroni in colander. (Do not rinse.)
~ -- Pour macaroni into ungreased 1 1/2-quart ovenproof casserole.
~ -- Add butter. Stir until butter melts and coats macaroni.
~ -- Add package (1 1/4 ounces) cheese sauce mix (which is the amount
contained in the deluxe dinner package), grated cheeses, milk, and sour
cream. Stir until thoroughly blended. (If desired, mixture can be prepared
up to this point, covered with clear plastic wrap, and left at room
temperature -- or refrigerated -- until ready to bake. At that time,
uncover and stir ingredients until well combined.)
~ -- Arrange cheese slices over top so that they cover all of the macaroni
mixture.
~ -- Bake until golden brown (approximately 1/2 hour).
Yield: 4 - 6 servings
N. B. To reheat leftovers, cover casserole and bake in 325 degree oven.
Although I normally eschew processed cheese, the Velveeta adds a creaminess
which seems impossible to achieve without it.
Posted to TNT Recipes Digest by paraducks1@juno.com (Mary Hathaway) on Mar
10, 1998
Source from luhu.jp
seem original or in some way unique) and am sharing those Ive tried
recently from names I dont see on the list anymore. I wouldnt post Mary
Speros because shes here and active (thank goodness!) and reposts many of
her wonderful recipes (and all of Marys are keepers and I save everything
she posts).
* I understand that discount warehouses (such as Sams, or Price Club) sell
this cheese mix separately. If this is available to you, you can substitute
1 1/3 cups elbow macaroni and 1 1/4 ounces of the cheese mix for the
Macaroni and Cheese Dinner Mix.
** The actual ratio of milk and sour cream doesnt really matter. I began
adding the sour cream because I drink only skim milk, and wanted more
richness in the macaroni. I have even made this using part plain yogurt.
Likewise, I use whichever scraps of cheddar cheese I happen to have on
hand. All sharp (or all extra sharp) will be fine.
~ -- Preheat oven to 325 degrees F.
~ -- Pour water and salt into 3-quart saucepan. Bring to a boil.
~ -- Stir in macaroni (1 1/3 cups, which is the amount contained in the
deluxe dinner package).
~ -- Continue boiling for 7 minutes. Turn off flame under pot.
~ -- Drain macaroni in colander. (Do not rinse.)
~ -- Pour macaroni into ungreased 1 1/2-quart ovenproof casserole.
~ -- Add butter. Stir until butter melts and coats macaroni.
~ -- Add package (1 1/4 ounces) cheese sauce mix (which is the amount
contained in the deluxe dinner package), grated cheeses, milk, and sour
cream. Stir until thoroughly blended. (If desired, mixture can be prepared
up to this point, covered with clear plastic wrap, and left at room
temperature -- or refrigerated -- until ready to bake. At that time,
uncover and stir ingredients until well combined.)
~ -- Arrange cheese slices over top so that they cover all of the macaroni
mixture.
~ -- Bake until golden brown (approximately 1/2 hour).
Yield: 4 - 6 servings
N. B. To reheat leftovers, cover casserole and bake in 325 degree oven.
Although I normally eschew processed cheese, the Velveeta adds a creaminess
which seems impossible to achieve without it.
Posted to TNT Recipes Digest by paraducks1@juno.com (Mary Hathaway) on Mar
10, 1998
Source from luhu.jp
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