| Cuisine: Italian | Type: Casserole | Serves: |
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Source:
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How Cooking Works |
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Attributes:
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Comments:
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A great from-scratch macaroni and cheese recipe. |
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Serving Suggestions:
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Ingredients:
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10 oz. elbow macaroni 4 tbs. butter 4 tbs. flour 2 1/2 cups milk 10 oz. cheddar cheese, shredded (about 2 cups) or substitute 1 cup of Gruyere style cheese 1/4 tsp. dry mustard Dash of Worcestershire sauce |
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Instructions:
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1. Preheat the oven to 375°F. In a medium saucepan, melt the butter and add the flour. Whisk until bubbly. Remove from the heat and add the milk all at once, whisking vigorously. Return to moderate heat and cook and stir until thickened and smooth. 2. Turn heat to very low and add the cheese, reserving 1/2 cup to use for topping. Stir until the cheese is melted. Blend in the dry mustard and Worcestershire sauce. 3. Combine cheese sauce and pasta mixing well. Transfer to a greased 2-quart casserole, sprinkle the remaining cheese on top and bake for 30 minutes. |
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Related recipes:
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None |
2001-03-10