Baked Macaroni and Cheese is a favorite of ours to serve at pot luck dinners. My kids say it is better than the boxed mac mac cheese (Lyndsey language). Leftovers are great!

Ingredients

• 2 tablespoons corn starch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 2 1/2 cups milk
• 2 tablespoons margarine or butter
• 2 cups shredded cheddar cheese, divided
• 8 ounces macaroni, cooked 7 minutes and drained.

Directions

• In a medium saucepan, combine first 4 ingredients; stir in milk. Add margarine, stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add macaroni. Pour into a greased 2 quart casserole or a 9×9 inch pan. Can spray with Pam. Sprinkle reserved cheese on top. Bake uncovered in a 375* oven for 25 minutes or until lightly browned.

Notes

• Can be made up to baking ahead of time. May need to add a little extra time in the over if refrigerated first. Can be easily doubled.

2 responses to “Baked Macaroni and Cheese”

1. Tom VonderBrink says:

   June 24, 2010 at 1:31 pm

   Is this the correct amount of milk.  It says 1 1/2 cups, I thought it was supposed to be 2 1/2 cups.

   Ask mom what it is supposed to be.

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2. Jennifer Griffin says:

   June 24, 2010 at 5:48 pm

   Tom, you are correct. It is supposed to be 2 1/2 cups of milk. I have corrected the mistake. Made either way, it is still really good mac mac cheese!

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