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5		ounces (1 1/4 cups) dried uncooked elbow macaroni
2		tablespoons LAND O LAKES® Butter
2		tablespoons all-purpose flour
1		teaspoon dried mustard
1/2		teaspoon onion powder
2		cups LAND O LAKES® Traditional Half & Half or milk
10		(3/4-ounce) slices LAND O LAKES® Deli American Cheese, cut into fourths
1/3		cup crushed cornflakes

Heat oven to 350°F. Cook macaroni according to package directions. Drain.

Melt butter in 3-quart saucepan until sizzling; stir in flour, mustard and onion powder. Add half & half; cook over medium heat, stirring constantly, until mixture boils and thickens (5 to 7 minutes). Reduce heat to low; stir in cheese. Cook until cheese is melted (3 to 5 minutes). Add cooked macaroni; mix well.

Spoon into ungreased 2-quart casserole dish. Sprinkle with cornflakes. Bake for 30 to 35 minutes or until heated through.

FREEZE AND BAKE LATER METHOD: Prepare mixture as directed above except do not sprinkle with cornflakes. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Pour macaroni mixture into ungreased 2-quart casserole dish, if necessary. Bake, covered, 30 minutes. Uncover; sprinkle with cornflakes. Continue baking for 10 to 15 minutes or until heated through.

Recipe Tip
Add 2/3 cup chopped cooked ham, 1/3 cup chopped red or green bell pepper or 1/3 cup drained mushroom stems and pieces.

Ingredient Substitution Index

8260B © 2005 Land O'Lakes, Inc.