Saturday, December 26, 2009

Macaroni and Cheese

I love homemade macaroni and cheese especially in the winter.  I found this recipe in my Better Homes and Gardens cookbook and love to make it on a cold day.  There is hardly any leftovers when I make it.

  • 2 cups uncooked elbow macaroni (7 ounces)
  • 1/4 cup margarine or butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard (dry)
  • 1/4 teaspoonWorcestershire sauce
  • 2 cups milk
  • 2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
  • Heat oven to 350 degrees.
  • Cook macaroni as directed on the package.
  • While macaroni is cooking, melt margarine 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.  Stir in cheese.  cook, stirring occasionally, until cheese is melted.
  • Drain macaroni.  gently stir macaroni into cheese sauce.  Pour into ungreased 2-quart casserole.  Bake uncovered 20-25 minutes or until bubbly.

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