0.0 stars out of 5 stars based on 6 reviews
Baked Macaroni Shells and Cheese

This recipe was part of the Food Fight: Macaroni and Cheese Challenge which ended Feb 29, 2008 04:00 PM.
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VOTE 6

Total Time: About an hour or so

Active Time:

Makes: A full 2 quart casserole dish

This is not the runny boxed kind but the real baked kind like grandma used to make.
It’s far better then any elbow mac & cheese I’ve ever eaten. You can eat this with a fork.

I was looking for the ‘old fashioned’ baked mac & cheese I remembered eating as a kid so I experimented until I accidentally stumbled upon the shells idea. The shells make it chewy and thick and oh, so much better then elbow macaroni.

Instructions

  1. 1Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
  2. 2The Roux: (sauce)
    In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
  3. 3Remove from heat and let stand to cool down a little.
  4. 4Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
  5. 5In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
    (Try to fill all the shells with cheese)
  6. 6Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
  7. 7When all is well blended, pour this soupy concoction into a 2 quart casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese.
  8. 8Bake, uncovered at 350 F, for about 40 minutes or until the edges start to turn a golden brown.
  9. 9When done, remove to cool a bit and serve. (It is hot!)
  10. 10Enjoy!

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