Laurie’s Macaroni and Cheese
By Laurie Bostwick

2 TB cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk
2 TB butter
2 cups shredded sharp cheddar cheese
1- 8 oz pkg cream cheese
2-3 cups cooked and drained elbow noodles
Bread crumbs, enough to cover

1. In medium saucepan, combine first 4 ingredients, stir in milk. Add butter. Stirring constantly, bring to a boil over medium high heat and boil 1 minute.
2. Remove from heat. Stir in both cheeses, a bit at a time to incorporate and melt cheeses. Add elbows. Pour into greased 2 quart casserole. Sprinkle with bread crumbs.
3. Bake uncovered in 375* oven for 25 minutes or until lightly browned.

(This also freezes very well. I put it in the throwaway pans...pull it out, bake at 375* for an hour or so, uncovered)



Thank you Laurie for this great recipe! 

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