Baked Macaroni and Cheese

The Occasion: I just wanted to make something special to add some flair to a Monday night dinner. This is also awesome for any occasion you can think of. Pot lucks, picnics, Christmas, Easter, Thanksgiving, birthday dinners… I’d even have served this at my wedding if I’d known about it then.

The Recipe: From Taste of Home’s 2011 Annual Recipes book

How it Went: Great! I put in too much nutmeg by accident, but it was still fine.

What You Need:

4 C spiral pasta (cavatappi)

1/4 C butter

1/4 C flour

4 C milk

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground mustard

1/4 tsp Worcestershire sauce

Dash nutmeg

2 C shredded cheddar cheese

1 C cubed Velveeta cheese product

Your Turn:
Cook pasta according to box’s directions.

In a large saucepan, melt 1/4 C butter. 

Stir in 1/4 C flour until smooth.

Gradually add 4 C milk, stirring. Then stir in

· 1/2 tsp salt

· 1/4 tsp pepper

· 1/4 tsp ground mustard

· 1/4 tsp Worcestershire sauce

· Dash nutmeg

Bring to a boil. Cook and stir 2 minutes or until thickened.

Stir in

· 2 C shredded cheddar cheese

· 1 C cubed Velveeta

Drain pasta. Stir cheese mixture and pasta together. Transfer to an ungreased 2-qt. baking dish.

Bake, uncovered, at 350 for 20-25 minutes, until bubbly.