Betty Crocker's Traditional Mac & Cheese |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From , this is the one I have always used. I usually sprinkle with breadcrumbs, and use more than one kind of cheese. Ingredients:
2 cups elbow macaroni, uncooked (7 ounces) |
1/4 cup butter or 1/4 cup margarine |
1/4 cup gold medal all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground mustard |
1/4 teaspoon worcestershire sauce |
2 cups milk |
2 cups cheddar cheese, shredded (8 ounces) |
Directions:
1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 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 constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
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