was part of
Food Fight: Macaroni and Cheese Challenge
which ended Feb 29, 2008 04:00 PM.
See winners »
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.
- 1Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
- 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.
- 3Remove from heat and let stand to cool down a little.
- 4Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
- 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)
- 6Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
- 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.
- 8Bake, uncovered at 350 F, for about 40 minutes or until the edges start to turn a golden brown.
- 9When done, remove to cool a bit and serve. (It is hot!)
Member recipes are not tested by the CHOW food team.