Preheat oven to 425 deg. Cook macaroni with oil and salt until al dente. Drain. In large
saucepan, melt margarine over low heat. Add flour. Cook, stirring for one minute. Add 1 cup milk
and egg. Cook and stir for one minute.
Stir in Velveeta and half of the cheddar, cooking on low heat until cheese is melted and sauce is
smooth. If sauce is too thick, add the additional 1/2 cup of milk.
Add cooked macaroni to sauce. Stir over low heat for one minute. Add salt to taste. Pour half of
mixture into a large greased casserole dish. Top with grated grayer cheese, then remaining
macaroni. cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are
browned. Cool slightly before serving. IF NOT USING THE GRUYERE, JUST PUT ALL OF THE
MACARONI MIXTURE INTO THE DISH AT ONCE, AND CONTINUE.
NOTE ONE - If cutting recipe in half, do not cut the milk in half. NOTE TWO - I really like the
addition of the gruyere cheese. It gives it an interesting kick, but the original recipe
is good without it. 550 calories per serving, 41g carbs, 25g protein, 31g fat, 1,050mg sodium,
2g fiber
Originally Submitted
5/8/2012
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