old-fashioned mac 'n' cheese
| Measure | Ingredient |
|---|---|
| 1½ cup | Elbow macaroni |
| 4 tablespoons | Butter or margarine, divided |
| ¼ cup | All-purpose flour |
| 3 cups | Milk |
| 1 teaspoon | Dry mustard |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| 1 pinch | Ground red pepper |
| 1½ cup | Shredded sharp Cheddar cheese |
| ¼ cup | Freshly grated Parmesan cheese |
| ⅓ cup | Plain dry bread crumbs |
1. Heat oven to 375 B0F. Cook macaroni in boiling salted water in large saucepan just until tender, 8 minutes. Drain in colander and rinse under cold water.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Gradually whisk in milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whisk in cheeses until melted and smooth. Stir in drained macaroni. Pour into shallow 2-quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Let stand 10 minutes before serving. Makes 8 servings.
PER SERVING: Calories 310, Total Fat 17½ g, Saturated Fat 10½ g, Cholesterol 53 mg, Sodium 617 mg, Carbohydrates 26 g, Protein 13 g, Calcium
321 mg, Fiber 1 g
