Monday, July 28, 2008

Baked Macaroni & Cheese

Baked Macaroni and Cheese
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) shredded cheese (mild or sharp process or Cheddar), divided
8 ounces (2 cups) Mueller's elbow macaroni
1/4 cup buttered bread crumbs

In saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Stir in 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni 5 minutes and drain. Combine with sauce in a buttered 2-quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375°F about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.

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