Creamy Macaroni and Cheese Recipe
Ingredients
| Elbow macaroni | 1 1/2 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| All purpose flour | 4 1/2 Tablespoon | |
| 1/4 teaspoon powdered mustard | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
| Worcestershire | 3/4 Teaspoon | |
| Onion | 1/2 Small, grated | |
| 8 ounces sharp cheese, shredded | ||
| 3 tablespoons fine dry bread crumbs | ||
| Melted margarine | 1 1/2 Tablespoon | |
Directions
Cook macaroni in boiling salted water according to package directions.
Drain and put in greased 2-quart casserole.
Melt margarine; blend in flour, mustard, salt, and pepper.
Remove from heat and add milk gradually.
Cook until thickened, stirring constantly.
Add Worcestershire, onion, and cheese; stir until cheese begins to melt.
Pour over macaroni.
Sprinkle with crumbs mixed with melted margarine.
Bake in preheated moderate oven (375F.) for 30 minutes.
Drain and put in greased 2-quart casserole.
Melt margarine; blend in flour, mustard, salt, and pepper.
Remove from heat and add milk gradually.
Cook until thickened, stirring constantly.
Add Worcestershire, onion, and cheese; stir until cheese begins to melt.
Pour over macaroni.
Sprinkle with crumbs mixed with melted margarine.
Bake in preheated moderate oven (375F.) for 30 minutes.
Chef
