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Categories:
elbow macaroni butter flour salt pepper ground mustard Worcestershire sauce milk Cheddar cheese Italian-seasoned breadcrumbs Parmesan cheese
Viewed: 38 - Published at: 7 months agoIngredients
- 2 cups uncooked elbow macaroni
- 1/4 cup butter (I use margarine) or 1/4 cup margarine (I use margarine)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard (I use a squirt of yellow mustard)
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 8 ounces extra-sharp cheddar cheese, cubed
- 1/8 cup Italian seasoned breadcrumbs
- 1 tablespoon grated parmesan cheese
Method
- Heat oven to 350 degrees.
- Cook elbow macaroni as directed on package.
- While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
- Stir in flour, salt, pepper, mustard and Worcestershire sauce.
- Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in milk.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute.
- Stir in cheese.
- Cook, stirring occasionally, until cheese is melted.
- Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
- Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
- Bake, uncovered, for 25 minutes or until bubbly.
