Ingredients
-1 cup uncooked elbow macaroni
-2 tbsp. butter
-2 tbsp. flour
-1/4 tsp. (each) salt, pepper, dry mustard, and Worcestershire sauce-1 cup milk
-1&1/2 cups sharp cheddar cheese (shredded)
-2 tbsp. (or more) seasoned breadcrumbs
-1 cup uncooked elbow macaroni
-2 tbsp. butter
-2 tbsp. flour
-1/4 tsp. (each) salt, pepper, dry mustard, and Worcestershire sauce-1 cup milk
-1&1/2 cups sharp cheddar cheese (shredded)
-2 tbsp. (or more) seasoned breadcrumbs
Directions
1. Preheat the oven to 275 degrees.
2. Cook macaroni noodles in large pot of water according to package directions. Drain in a colander.
3. In a large saucepan over medium heat, melt the butter. Reduce the heat to low.
4. Add the flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.
5. Add the milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth.
6. Stir the macaroni noodles into the cheese sauce.
7. Pour the mixture into a 2-quart casserole dish. Top with breadcrumbs.
8. Bake 30-40 minutes, or until the casserole is heated through and lightly browned.
Let the casserole dish sit about 5-10 minutes before serving so the cheesy, creamy sauce has a chance to thicken.
2. Cook macaroni noodles in large pot of water according to package directions. Drain in a colander.
3. In a large saucepan over medium heat, melt the butter. Reduce the heat to low.
4. Add the flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.
5. Add the milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth.
6. Stir the macaroni noodles into the cheese sauce.
7. Pour the mixture into a 2-quart casserole dish. Top with breadcrumbs.
8. Bake 30-40 minutes, or until the casserole is heated through and lightly browned.
Let the casserole dish sit about 5-10 minutes before serving so the cheesy, creamy sauce has a chance to thicken.
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