Mueller's Mac and Cheese Recipe
Mueller's Mac and Cheese Recipe is something I grew up eating. It is so alive in my memory along with the vivid laughters of my siblings and the aroma of freshly baked Mac and Cheese.
Ingredients
- Elbow macaroni: 8 oz
- Cheddar cheese: 8 oz divided
- Milk: 2-½ cups
- Cornstarch: 2 tbsp
- Salt: 1 tsp
- Dry mustard: ½ tsp
- Black pepper: ¼ tsp
- Margarine: 2 tbsp
Instructions
Step 1
- Cook and drain the elbow macaroni before everything. Follow the package instructions.
Step 2
- Find a medium saucepan in your kitchen and get ready to make cheese sauce for macaroni. Add salt and pepper, cornstarch, and dry mustard and get them acquainted. Then add milk, and let it smoothen the mixture. Give your part by mixing it a little.
Step 3
- Add in margarine and don’t forget to stir continuously as it will show you some attitude in mixing. Destroy this attitude further by boiling on medium-high heat. Just keep in mind that you stir continuously.
Step 4
- One minute is enough to boil. Remove the saucepan from the stove.
Step 5
- Divide the cheddar into 4 parts. Add 3 parts in the sauce and reserve one for topping. Then add cooked macaroni in the sauce. Mix them all.
Step 6
- Transfer all this into a casserole dish and sprinkle the cheddar on the top for a cheesy golden output.
Step 7
- Make the cheese bubble in the oven at 375 degrees F. Bake for 25 minutes. Take out and serve hot. Mueller’s baked macaroni and cheese is ready. Bon Appetit!