Homestyle macaroni & cheese

Yield: 6 Servings

Measure Ingredient
-Sue Woodward
¼ cup Unsalted butter
1 tablespoon Unsalted butter; melted
5 tablespoons Flour
2 cups Milk
Salt
White pepper
¼ teaspoon Cayenne pepper
¼ teaspoon Dry mustard
8 ounces Elbow macaroni; uncooked
8 ounces Mild cheddar cheese; grated (2 cups)
¼ cup Bread crumbs; opt.

In a 2- to 3-qt. sauce pot, melt ¼ cup butter over med. heat. Add flour; stir for 2 mins. Slowly add milk, whisk. Bring to a simmmer, add salt, pepper, cayenne, and mustard. Reduce heat to low and let sauce simmer slowly for 20 mins. Meanwhile, preheat oven to 350~ and, on the stove top, cook macaroni accdg. to pkg. directions, drain and place in a lg. bowl. Remove sauce from heat. Add cheese and stir until it melts. Combine sauce with the drained macaroni. Pour macaroni mixture into an 11"x8"x2" baking dish. Combine crumbs and 1 tbsp butter. Sprinkle over macaroni. Bake the macaroni and cheese for 25 mins., or until lightly browned. Let rest 5 mins. before serving.

Source: TPA Trib, 2/1/96

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