(about 2 C) cubed or grated sharp cheese- this is the minimum. When it is completely cook cooked, remove from the heat and stir in:ġ/2 lb. Then beat the powder into the water.Ĭook the sauce over a medium heat until thick, stirring frequently to prevent lumping or scorching. Stir all the dry ingredients together well. Boil the pasta while the sauce is being prepared so they can be mixed as soon as the pasta is drained.įor a vegan casserole, you can make the sauce with vegetable broth, squash soup, nut milk or soy milk as the liquid and the meltier soy cheeses.ġ/2 C flour - can use whole wheat pastry or brown rice flourġ/2 teaspoon dry mustard (or add 1 tablespoon wet mustard to water) Start the pasta water to boil first: it takes about 20 minutes to bring a gallon of water to a boil, and you need a gallon for each pound. of durum, whole wheat, spinach, or soy macaroni and 1 quart of cheese sauce. If it is a main course or you have real macaroni lovers, a pound serves about 6 eaters.įor each ten servings, start with 1 lb. One pound of pasta- "ten servings"- is 10 side dish servings, about 2 1/2 quarts or a 9"x13" pan. You get an even tastier result if you substitute eggs for part of the flour one egg for 2 tablespoons of flour. Sharp cheddar! Keep the depth of the macaroni in the casserole no more than 2 inches or it will not bake as well. OK, here is one of my personal preferences: macaroni and cheese is a BAKED pasta dish with a touch of brown, crispy edge, not a slurpy, saucy something.
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