 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I also call this My Grandson's Mac & Cheese. Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. Ingredients:
2-1/2 cups uncooked elbow macaroni |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups 2% milk |
5 cups (20 ounces) shredded sharp cheddar cheese, divided |
2 tablespoons worcestershire sauce |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350°. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
4. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
|
|