Muellers Macaroni Cheese Recipes

MUELLER'S BAKED MACARONI AND CHEESE

Steps:

• Combine corn starch, salt, dry mustard and pepper in a medium saucepan. Stir in milk until smooth. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. It's very important that you stir constantly so as not to burn, do not skip this step!
• After the mixture has boiled for 1 minute, remove from heat.
• Reserve 1/4 cup cheese for topping.
• Stir in remaining cheese until melted.
• Add elbow macaroni noodles to cheese mixture and stir to combine.
• Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese.
• Bake uncovered in 375 degree oven for 25 minutes or until hot and bubbly.

MUELLER'S MACARONI & CHEESE

Steps:

• Cook macaroni for 9 minutes - drain, cover & set aside.
• Preheat oven to 350.
• In medium saucepan melt butter, blend in flour, mustard, salt & pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook & stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
• Gradually mix in cheese. Stir over low heat until cheese is melted.
• Add pasta; mix together lightly & pour into 2-quart casserole.
• Top with croutons and bake 25 minutes.

MUELLER'S BAKED MACARONI AND CHEESE

Steps:

• In sauce pan melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; (al dente) drain. Combine with sauce in a 2 quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375 degrees F. about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
• Note: I lightly spray cassarole dish with a little Pam. Sometimes I use Whole Wheat elbows and add blanched broccoli and peas --also, use sharp or mild cheddar as you prefer.
• This is the Authentic Recipe!