Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4485/
Macaroni and Cheese
Yield: 4 servings
Ingredients
| 2 | cups | (7 oz.) uncooked elbow macaroni | |
|
|
|||
| 1/4 | cup | butter or margarine | |
|
|
|||
| 1/4 | cup | 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 | shredded sharp cheddar cheese (8 oz.) | |
|
|
|||
Directions:
Heat oven to 350 F. Cook and drain macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Please note that some ingredients and brands may not be available in every store.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4485/
Be the first to comment on this recipe!
Add a Comment Login