TSR Version of Stouffer's Mac & Cheese by Todd Wilbur

1. 1

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

2. 2

   Add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt.

3. 3

   Reduce heat to low and simmer for 30 minutes.

4. 4

   Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.

5. 5

   While sauce thickens, prepare macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water.

6. 6

   Boil for 8 minutes or until tender, and then strain.

7. 7

   You should have at least 1 3/4 cups of cooked macaroni.

8. 8

   When cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.

9. 9

   Gently stir in cheese sauce and then pour mixture into a loaf pan or casserole dish.

10. 10

    Cover and freeze.

11. 11

    When you are ready to eat, preheat oven to 350*.

12. 12

    Bake frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.