Helen sauer's baked macaroni and cheese

1 Servings

Ingredients

Quantity Ingredient
1½ quart (6 cups) cold water
½ teaspoon Salt
1 pack (7 1/4-ounce) Deluxe Macaroni and Cheese Dinner Mix *
2 tablespoons Butter or margarine; room temperature
¾ cup (3 ounces) shredded Velveeta processed American Cheese Spread
½ cup (2 ounces) shredded extra-sharp cheddar cheese
¼ cup (1 ounce) shredded sharp cheddar cheese
¾ cup Milk
¼ cup Commercial sour cream
10 slices (2 1/2 x 2 1/2 x 1/2-inch) Velveeta processed American Cheese Spread

Directions

* I understand that discount warehouses (such as Sam's, or Price Club) sell this cheese mix separately. If this is available to you, you can substitute 1⅓ cups elbow macaroni and 1 ¼ ounces of the cheese mix for the Macaroni and Cheese Dinner Mix. Preheat oven to 325 degrees F.

Pour water and salt into 3-quart saucepan. Bring to a boil.

Stir in macaroni (1 ⅓ 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 ½-quart ovenproof casserole.

Add butter. Stir until butter melts and coats macaroni.

Add package (1 ¼ 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 ½ hour).

Yield: 4 - 6 servings

N. B. To reheat leftovers, cover casserole and bake in 325 degree oven.

Posted to TNT Recipes Digest by vsauer@... (Virginia Sauer) on Apr 15, 1998

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