 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Wow! This is a cheesy macaroni and cheese. I could eat this all day long. Recipe courtesy of Betty Crocker's Best Loved Recipes, 1998 and Rose McBrien of Staten Island, NY. The only thing I'd do differently next time is double the recipe. Somehow the pan disappeared in 10 minutes. Ingredients:
2 cups elbow macaroni (7 oz, uncooked) |
1/4 cup butter |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground mustard (dry) |
1/4 teaspoon worcestershire sauce |
2 cups milk |
2 cups sharp cheddar cheese (8 oz, cubed or shredded) |
Directions:
1. Heat oven to 350.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.
4. Stir in flour, salt, pepper, mustard, and worcestershire sauce.
5. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
6. Remove from heat.
7. Stir in milk.
8. Heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Stir in cheese.
11. Cook, stirring occasionally, until cheese is melted.
12. Drain macaroni. Gently stir in macaroni into cheese sauce.
13. Pour into ungreased 2 quart casserole.
14. Bake uncovered 20 to 25 minutes or until bubbly.
|
|