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2 cups uncooked macaroni
¼
cup butter
¼ cup flour
2 cups milk
4 tsp chicken bouillon granules
¼
tsp pepper
2 cups, shredded cheddar cheese, divided
1 pound ground bison
¼
cup grated Parmesan cheese
Cook macaroni; drain and set aside.
Brown
meat. Set aside.
Melt butter over low heat; whisk in flour
until smooth. Whish in milk, bouillon and pepper. Bring to a boil; cook and stir
2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese,
bison, Parmesan and macaroni.
Transfer to baking dish and sprinkle
with remaining cheddar. Bake, covered at
350 degrees for 20 - 25 minutes (uncover
for the last 5 minutes). Let stand 5 minutes before serving.
Yield:
6 servings.
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