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Butterkase Macaroni and Cheese

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Our 30-minute mac and cheese gets an added, buttery burst of creaminess thanks to the addition of Butterkase cheese.

Angie McGowan Recipe by Angie McGowan
April 29, 2012

Ingredients

2
cups uncooked elbow macaroni
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon salt
1
tablespoon grated or very finely chopped onion
2
cups milk
2
cups shredded Butterkase cheese (8 oz)
1/4
cup chopped fresh cilantro or Italian (flat-leaf) parsley

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  • 1 Cook and drain macaroni as directed on package.
  • 2 In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • 3 Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and cilantro. Stir with whisk until smooth. Stir in drained macaroni.
  • 4 Serve with additional cilantro if desired.

Expert Tips

After cooking but before adding cheese, if sauce is lumpy, either strain or add to a blender and turn on high until smooth before adding cheese.

For a crunchy top crust, spread macaroni and cheese in a baking dish, and place under the broiler for a few minutes, watching carefully, until golden brown.

Nutrition Information

No nutrition information available for this recipe.

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