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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 1 pk pasta, elbow macaroni (7 oz)
- 2 tablespoons butter
- 2 tablespoons flour, all-purpose
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 4 teaspoons black pepper
- 2 dash red hot pepper sauce (to taste)
- 1/16 cup milk
- 3 cups cheddar cheese shredded divided into 2
Method
- Cook macaroni in boiling salted water until 'al dente'.
- Approximately 5 to 6 minutes.
- Meanwhile, in a small saucepan, melt butter.
- Stir in flour, salt, mustard, pepper and hot pepper sauce.
- Cook and stir until smooth.
- Drain macaroni; combine with butter mixture in a large bowl and mix well.
- Stir in milk and 2 1/2 cups of cheese.
- Pour into an ungreased 2 1/2 quart baking dish.
- Cover and bake at 350F (180C) for 30 minutes or until bubbly.
- Sprinkle with remaining cheese; let stand 5 minutes before serving.
