Super Macaroni and Cheese
- 1 pkg elbow twists 1 lb
- 1/2 C sliced green onion
- 1/2 C diced celery
- 1/2 C chopped carrots
- 1/4 C butter or margarine 1/2 stick
- 1/4 C flour
- 1 tsp dry mustard
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 C milk
- 1 pkg cream cheese at room temp. cut into cubes, 8 oz
- 1 pkg sharp cheddar shredded, 10 oz
Cook Macaroni following label directions to al dente stage; drain; turn into a large bowl. Sauté onions, celery and carrot in butter in a large saucepan until crisp-tender, about 3 min. Add flour, dry mustard, salt and pepper; toss to coat vegetables; cook 1 min. Stir in milk and continue to cook, stirring constantly until thickened and bubbly. Stir in cream cheese until melted. Add cheddar cheese; stir until melted. Pour over macaroni; mix thoroughly.
Dinner portion: Spoon half the macaroni mixture into a lightly buttered 8-cup baking dish. Bake in a moderate over (350°) for 40 min. or until browned and bubbly.
To freeze: Divide remaining macaroni mixture into four 4 1/2 x 1 1/4 inch individual aluminum foil tart pans. Cover securely with foil; label, date and freeze. To serve: place tart pans on cookie sheet. Bake, covered, in 425° oven for 30 min. Remove foil and continue to bake an additional 10 min. or until lightly browned and bubbly.