2 cups uncooked elbow macaroni (7 ounces)
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard (dry)
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
1. Heat oven to 350•
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt margarine in 3 quart
saucepan over low heat, stir in Worcestershire sauce. Stir in flour, salt, pepper, and mustard. 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. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Add extra pep to this favorite recipe by using pizza-flavored or jalapeno pepper cheese.
Cook's notes: I like this twist on mac n' cheese. It's definitely more filling and is a great negotiation with the kids! I combine all the dry ingredients in a small bowl before mixing in to the wet ingredients. Definitely take your time when adding in the milk! I add this a little bit at a time until the mixture becomes more of a liquid- using your sauce whisk at this step works beautifully! We like to eat this with a bit of ketchup on it.
PREP:25 min; BAKE:25 min
Makes 6 servings, about 3/4 cup each
Source of recipe: Betty Crocker's New Cookbook
