Marvelous Macaroni and Cheese with Variations Recipe
Ingredients
| Elbow macaroni | 2 Cup (16 tbs), uncooked | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 2 1/2 Cup (16 tbs) |
Directions
Cook macaroni according to package directions; drain.
Meanwhile, cook onion in butter until tender, but not brown.
Stir in flour, salt, mustard, pepper and Worcestershire.
Gradually add milk; cook, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in 2 cups of the cheese; continue stirring until cheese melts.
Remove from heat; combine with macaroni.
Turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° 20 minutes, or until hot and bubbly.
Garnish with parsley, if desired.
Meanwhile, cook onion in butter until tender, but not brown.
Stir in flour, salt, mustard, pepper and Worcestershire.
Gradually add milk; cook, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in 2 cups of the cheese; continue stirring until cheese melts.
Remove from heat; combine with macaroni.
Turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° 20 minutes, or until hot and bubbly.
Garnish with parsley, if desired.
Chef
