Thursday, April 8, 2010

Macaroni and Cheese to Feed a Crowd

Macaroni and Cheese
From Maureen Diaz in Wholesome Home Cooking

2 lbs brown rice elbow macaroni, cooked
1 c. soft butter
1 c. arrowroot flour
1/4 c. dry mustard
2 Tbs sea salt
1/2 gallon raw milk
40 oz raw milk cheese, Shredded

Drain the pasta and put in large bowl. Add soft butter, mix well. Combine arrowroot, mustard, salt and 2 cups milk. Add rest of milk, then pour into the pasta. Mix together well, then add cheese. Divide into pans, freeze in portions or bake at 350 for 35 minutes. (It is recommended to to half bake what will be frozen.)

I'm posting this for my sister who is searching for a good homemade macaroni and cheese recipe. This is a fabulous meal to make just before having a baby as it makes 4 9x13 pans of mac and cheese! So eat one and freeze 3 for post baby meals.

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