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  Recipe Home » Pasta » Stouffer's Macaroni & Cheese Clone
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  Stouffer's Macaroni & Cheese Clone
  Category: Pasta
  Author: Savvybearcat
  Date: 2/25/2015
  Hits: 909
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
3/4 cups uncooked elbow macaroni (about 1 3/4 cups cooked)

1. Whisk the flour into the skim milk in a small saucepan, then place it over medium-low heat.

2. Add the shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt. Reduce the 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 the sauce thickens, prepare the macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water. Boil for 8 minutes or until tender, and then strain. You should have about 1 3/4 cups of cooked macaroni.

4. When the cheese sauce has simmered for 30 minutes, pour the pasta into a medium bowl. Gently stir in the cheese sauce, and then pour the mixture into a loaf pan or casserole dish. Cover and freeze.

5. When you are ready to dive into your macaroni & cheese, preheat the oven to 350 degrees F. Bake the frozen macaroni for 50 to 53 minutes, or until the cheese begins to brown slightly.

Serves 4.
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