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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The starter of our family favorite cheese macaroni. Ingredients:
2 tablespoons cornstarch |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon black pepper |
2 1/2 cups milk |
2 tablespoons butter |
2 cups cheddar cheese, divided |
2 cups elbow macaroni, cooked and drained |
1/2 cup breadcrumbs |
Directions:
1. Prepare Mueller's elbows as directed on box and drain.
2. Preheat oven 375 degrees.
3. In medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk.
4. Add butter.
5. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
6. Remove from heat.
7. Stir in 1 3/4 cups cheese until melted.
8. Add elbows.
9. Pour into greased 2-quart casserole.
10. Sprinkle with reserved cheese.
11. Sprinkle with bread crumbs.
12. Bake uncovered in 375 degree oven 25 minutes or until lightly browned.
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