Baked Macaroni and Cheeses
Kudos to Kraft kitchens expert Holly Johnson for this better-than-restaurant quality recipe. Enjoy!
Baked Macaroni and Cheeses
Kudos to Kraft kitchens expert Holly Johnson for this better-than-restaurant quality recipe. Enjoy!
Cooking Instructions
- 1
Preheat oven to 375 degrees F. Cook macaroni according to package, omitting salt and reducing cooking time by 2 minutes. Rinse and drain. Put 4 Tbsp butter in large pot or Dutch oven on low. Add flour and mix well. (Note: save dishes and use the same pot as you cooked the macaroni in!)
- 2
Cook flour two minutes, or until hot and bubbly, stirring constantly.
- 3
Gradually whisk in milk; cook on medium heat 5 minutes, or until sauce comes to a boil and thickens, stirring constantly. Remove from heat.
- 4
Add shredded cheese to pot along with cubed Velveeta, blue cheese, 2 Tbsp. parmesan and mustard; cook until cheeses are melted, stirring constantly. Add macaroni and mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- 5
Melt remaining butter. Mix with panko crumbs, reserved shredded cheese and parmesan. Sprinkle over macaroni and cheese. Bake 25 to 30 minutes or until top is golden brown, and macaroni and cheeses is hot and bubbly around edges.
- 6
Enjoy! It's divine.
- 7
- 8
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