Re: Stouffers Mac & cheese
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2-10 ounce packages Stouffer's Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees.
Heat Welsh Rarebit in top of double boiler over rapidly boiling water for 15
to 20 minutes just until hot.
Cook macaroni following package directions. Drain well.
Pour Welsh Rarebit into a 2-quart casserole; add cooked macaroni, salt and
sour cream. Stir to combine. Sprinkle with grated cheese.
Bake at 400 degrees for 20 minutes.
Servings: 4
OR -
1 cup skim milk
5 teaspoons all-purpose flour
2 cups (6 ounces) shredded medium cheddar cheese
2 teaspoons margarine
1/4 teaspoon plus
1/8 teaspoon salt
1 3/4 cups cooked elbow macaroni (about 3/4 cup uncooked)
1. Whisk flour into skim milk in a small saucepan, then place it over mediumllow 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 of a cup of 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 scarf out on your macaroni & cheese, preheat oven to 350 degrees F. Bake frozen macaroni for 50 to 53 minutes or until the cheese begins to brown slightly.
Serves 4.
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