Concoct A New Menu Blender Macaroni and Cheese

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Blender Macaroni and Cheese

"Easy mac and cheese that helps you to mix all sauce components in the blender, then pour onto cooked macaroni and bake. No need to mince onions or soften cheese in saucepan. You can heat the milk in the microwave. Very easy and brief!"

Ingredients :

2/3 pound raw elbow macaroni
10 oz extra-sharp Cheddar cheese, cubed
1 half of cups hot milk
1/four cup all-motive flour
half of small onion, cut into chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
half teaspoon salt
1/2 teaspoon dry mustard powder
1 pinch garlic powder
1/four cup toasted wheat germ
1/four cup grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five stages C). Butter a 2-quart casserole dish.
Bring a large pot of gently salted water to a boil. Add macaroni and cook for eight to ten mins or till al dente; drain nicely and pour into prepared casserole dish.
Meanwhile, location the Cheddar cheese, warm milk, flour, onion, Worcestershire sauce, pepper, salt, mustard powder, and garlic powder inside the bowl of a blender. Blend until cheese is melted and onion is finely chopped.
Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for half-hour.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it flippantly, and make clean-up less difficult.

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