1/4 cup butter or margarine
3 cups warm milk
1/2 tsp. pepper
2 qt. water
7 - 8 oz. elbow macaroni
1/3 cup flour
1 tsp. salt
1 jar (8 oz.) Cheese Whiz®
1 tbsp. salt
1/2 cup shredded cheddar cheese
Heat oven to 350ºF (175ºC). In a saucepan melt butter over medium heat. Add flour and cook, stirring, 3 minutes, until bubbly. Do not allow to brown. Whisk in warm milk and bring to a boil, stirring constantly. Add salt, pepper, and cheese spread. Stir until cheese spread is melted. Remove from heat. Bring water to a boil, add oil and salt. Stir in macaroni and cook 10 - 15 minutes, depending on how soft you like macaroni. Drain in colander and rinse with cool water. Add macaroni to cheese sauce and stir gently. Pour into a 2-qt. casserole and bake 20 - 30 minutes. until hot and bubbly. Top with shredded cheese and return to oven just long enough to melt cheese. Make 8-10 servings.
I was excited to see this recipe until I read your ingredients. I am horribly dissapointed and haven't even tried it. And deffenately will not. I worked as a Salad Chef for Wyatt's Cafeteria in Denver, Co on Pearl St. in 1975-76. EVERYTHING was made from scratch and by hand. EVERYTHING. I am horrified at the changes they have made if they are now using such low grade ingredients such as cheese whiz!! There just are no words horrible enough to describe my dissapointment at this recipe. NOT a true Wyatt's copy. NOT even close!!
ReplyDeleteuhhhmm ok lol
DeleteI've had this same recipe for at least 35 years, it is awesome! Cheese Whiz and all! :)
ReplyDelete