Tsr Version Of Stouffer's Mac & Cheese By Todd Wilbur

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 cup skim milk
• 5 teaspoons all-purpose flour
• 2 cups shredded medium cheddar
• 2 teaspoons margarine
• 1/4 teaspoon salt, plus
• 1/8 teaspoon salt
• 1 3/4 cups cooked elbow macaroni (about 3/4 cup uncooked)

Recipe

• 1 whisk flour into skim milk in a small saucepan, then place it over medium/low heat.
• 2 add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt. reduce heat to low and simmer for 30 minutes. use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
• 3 while sauce thickens, prepare macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water. boil for 8 minutes or until tender, and then strain. you should have at least 1 3/4 cups of cooked macaroni.
• 4 when cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl. gently stir in cheese sauce and then pour mixture into a loaf pan or casserole dish. cover and freeze.
• 5 when you are ready to eat, preheat oven to 350*. bake frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.