Yield: 1 Recipe
Measure | Ingredient |
---|---|
2 tablespoons | Butter or margarine |
2 tablespoons | Flour |
1 teaspoon | Salt |
1 teaspoon | Dry mustard |
2½ cup | Milk |
3 cups | Cheddar cheese; shredded |
2 cups | Elbow macaroni |
½ cup | Bread crumbs |
\N \N | Paprika |
1. Prepare macaroni as directed.
2. In saucepan, melt butter. Remove from heat, and blend in flour, salt, and mustard.
3. Add milk gradually. Heat, stirring constantly (this is important ~- take it from someone who has occasionally gotten lazy about it), till sauce thickens (it will suddenly appear thicker) and is smooth.
4. Add 2 C cheese. Heat till melted, stirring occasionally.
5. Drain macaroni, place in large casserole dish (3 quart).
6. Add sauce to casserole dish, stir.
7. Add ½ C cheese and ¼ C bread crumbs. Stir.
8. Sprinkle ½ C cheese on top, then ¼ C bread crumbs.
9. Sprinkle paprika over top.
10. Bake 20-25 minutes in preheated 375 degree oven.
This can be frozen! If so, add 5 minutes to cooking time, or thaw first. This recipe has evolved over the years and in this version hass received many raves (she humbly said) I think it's the bread crumbs.
Food & Wine RT [*] Category 2, Topic 16 Message 142 Tue Feb 28, 1995 KINCAM [CK] at 18:25 EST
Reformatted for MM by MMCONV and Rosanne Troxel (DTROXEL/GEnie; TJFM10C/Prodigy)