Recipe - Helen Sauers Baked Macaroni And Cheese

1 One half qt (6 cups) cold water
One half teaspoon Salt
1 pack (7 1/4ounce) Deluxe
Macaroni and Cheese Dinner
Mix *
2 tablespoon Butter or margarine; room
temperature
Three fourths cup (3 ounces) shredded Velveeta
processed American Cheese
Spread
One half cup (2 ounces) shredded
extrasharp cheddar cheese
One fourth cup (1 ounce) shredded sharp
cheddar cheese
Three fourths cup Milk
One fourth cup Commercial sour cream
10 sl (2 One half x 2 One half x 1/2inch)
Velveeta processed American
Cheese Spread

* I understand that discount warehouses (such as Sam's, or Price Club) sell
this cheese mix separately. If this is available to you, you can substitute
1 1/3 cups elbow macaroni and 1 One fourth ounces of the cheese mix for the
Macaroni and Cheese Dinner Mix.

Preheat oven to 325 degrees F.

Pour water and salt into 3quart saucepan. Bring to a boil.

Stir in macaroni (1 1/3 cups, which is the amount contained in the deluxe
dinner package).

Continue boiling for 7 minutes. Turn off flame under pot.

Drain macaroni in colander. (Do not rinse.)

Pour macaroni into ungreased 1 1/2quart ovenproof casserole.

Add butter. Stir until butter melts and coats macaroni.

Add package (1 One fourth ounces) cheese sauce mix (which is the amount contained
in the deluxe dinner package), grated cheeses, milk, and sour cream. Stir
until thoroughly blended. (If desired, mixture can be prepared up to this
point, covered with clear plastic wrap, and left at room temperature or
refrigerated until ready to bake. At that time, uncover and stir
ingredients until well combined.)

Arrange cheese slices over top so that they cover all of the macaroni
mixture.

Bake until golden brown (approximately One half hour).

Yield: 4 6 servings

N. B. To reheat leftovers, cover casserole and bake in 325 degree oven.

Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 15,
1998