Macaroni and Cheese

Yield:
4 servings

Ingredients:

  1. 2 cups (7 oz.) uncooked elbow macaroni
  2. 1/4 cup butter or margarine
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 teaspoon ground mustard
  7. 1/4 teaspoon Worcestershire sauce
  8. 2 cups milk
  9. 2 cups shredded sharp cheddar cheese (8 oz.)
Directions:

Heat oven to 350 F. Cook and drain macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.



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