The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Baked Mac and Cheese

By Emily Fry

Staff Writer

Baked Mac and Cheese

On a cold November day, there is nothing more satisfying than some comfort food like mac and cheese. The school makes an amazing macaroni and cheese, but seems to be serving it less frequently than in the past. If you’re dying to have some mac and cheese right away, try this recipe. It’s not as good as the caf mac and cheese, it’s better. Happy Baking!

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Ingredients:

1 lb. elbow macaroni, cooked

5 Tbsp. unsalted butter, plus more for baking dish

1/2 c. all purpose flour

6 c. whole milk

3 1/2 c. grated sharp cheddar cheese

3 tsp. kosher salt

1 c. bread crumbs

1/4 c. fresh parsley, chopped

1/4 tsp. black pepper

Directions

1. Melt the butter in large saucepan over medium heat.

2. Slowly add flour and cook, stirring constantly, for three minutes.

3. Add milk in a steady stream and cook for seven minutes.

4. Add the cheese and 2 tsp. salt and cook for five minutes.

5. Remove the sauce from the heat and add the cooked macaroni.

6. Transfer the macaroni to a buttered 9×13 baking dish.

7. Combine the bread crumbs, 1 tsp salt, pepper and parsley and sprinkle over the casserole.

8. Bake at 400 F until golden brown and bubbling at the edges, about 20 minutes.

Serves: 6-8

Source: Real Simple: Meals Made Easy

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  • S

    SamDec 3, 2010 at 2:27 am

    Our family loves mac and cheese! It’s comforting, filling, and really easy to make for a large amount of people. I’ve actually tried mixing in a bit of fresh veggies…just a bit….as I try to get the kids to eat something green for dinner too 🙂

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