The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4485/
Macaroni and Cheese
Yield: 4 servings
Ingredients
| 2 |
cups |
(7 oz.) uncooked elbow macaroni
|
|
|
| 1/4 |
cup |
butter or margarine
|
|
|
| 1/4 |
cup |
all-purpose flour
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/4 |
teaspoon |
ground mustard
|
|
|
| 1/4 |
teaspoon |
Worcestershire sauce
|
|
|
| 2 |
cups |
milk
|
|
|
| 2 |
cups |
shredded sharp cheddar cheese (8 oz.)
|
|
|
Directions:
Heat oven to 350 F. Cook and drain macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4485/