The Pioneer Woman Tasty Kitchen
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Best Ever Macaroni & Cheese

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Level: Intermediate

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Description

A pasta favorite for more than 15 years.

Ingredients

  • 24 ounces, weight Elbow Noodles
  • 5 cups Fat Free Milk, Divided
  • 4 Tablespoons Cornstarch
  • 8 ounces, weight Fat-free Cream Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 16 ounces, weight Cheddar Cheese, Shredded, Divided
  • 5 ounces, weight Romano Cheese, Shredded, Divided

Preparation

Bring slightly salted water to a boil. Stir in noodles. Cook 8 minutes. Drain.

While the noodles are cooking, put 1 cup milk and cornstarch in pot and whisk until smooth. Heat remaining milk in microwave until hot, about 3 minutes. Add heated milk to cornstarch mixture. Stir over medium heat until simmering. Stir constantly until thickened (about 1 minute). Remove from heat.

Add cream cheese, salt and pepper. Whisk until cheese melts and sauce is smooth.

Heat oven to 375ºF. Spray 9 x 13 baking dish with cooking spray.

Toss 1/2 cup cheddar and 4 tablespoons romano in a small bowl and set aside.

Add pasta and remaining cheese to sauce. Stir until blended. Transfer to baking dish. Top with reserved cheese mixture.

Bake 25 minutes.

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