Yield: 7 servings
Measure | Ingredient |
---|---|
1 pack | Elbow macaroni (7 oz) |
2 tablespoons | Butter |
2 tablespoons | Flour |
½ teaspoon | Salt |
½ teaspoon | Dry mustard |
¼ teaspoon | Pepper |
2 dashes | Hot pepper sauce (to taste) |
2 1/16 cup | Milk |
3 cups | Shredded cheddar cheese divided (12 oz) |
Cook macaroni in boiling salted water until "al dente". Approximately 5-6 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot pepper sauce. Cook and stir until smooth.
Drain macaroni; combine with butter mixture in a large bowl and mix well. Stir in milk and 2½ cups of cheese.
Pour into an ungreased 2 ½ quart baking dish. Cover and bake at 350 degrees for 30 minutes or until bubbly.
Sprinkle with remaining cheese; let stand 5 minutes before serving.