Remember when homemade baked Mac and cheese and hamburger patties

FOR INQUIRIES [email protected]
For business and personal inquiries
Citygirlhomestead
P.O. Box 532 Portland, MI 48875

https://citygirl-homestead.creator-sp... Code Earlybird

https://forjars.co?sca_ref=2797124.4omCqoBf4g.
KRIS10 for 10% off the FORJARS
https://forjars.ca?sca_ref=3190484.hUxaTypbkT.

https://www.buymeacoffee.com/citygirlhoP

https://www.amazon.com/hz/wishlist/ls/1C07CRPYMIGVO/ref=nav_wishlist_lists_1

https://excaliburdehydrator.com/?rfsn=6974338.adb632

https://www.temu.com/k/339c3113 “case594” discount code

https://s.vevor.com/bfQbi0
https://s.vevor.com/bfP99W
https://s.vevor.com/bfP8Xt
Code for Promotion: Use VVPROMO to get 5% OFF Sitewide in Vevor

1 package (16 oz) elbow macaroni
1 pound (16 oz) sharp or extra-sharp cheddar cheese, shredded (4 cups)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
2 cups low-fat milk
1 1/2 tablespoons butter, cut into small pieces

Preheat oven to 375°F. Spray or grease a casserole dish or a 9x13 pan.
Cook macaroni as directed on the package in salted water until tender, drain.
While macaroni is cooking, combine 2 and 1/2 cups of cheese with flour, pepper, and ground mustard.
In a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining cheese. Dot with butter. Cover with aluminum foil.
Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm and golden brown. You want to make sure there isn’t a lot of runny milk in it still, poke a knife in the middle if necessary. Some will soak in as it cools but it should be mostly absorbed.