MACARONI & CHEESE
by Scott Orlowski
Sep 2001
Prep: 25 minutes
Bake: 30 minutes
Start to Finish: 1 hour
Servings: 5 as a main dish, 8 as a side dish
Ingredients
3 cups uncooked elbow macaroni
3/8 cup butter (3/4 stick)
2 tbsp Worcesterhire sauce
1/3 cup flour
1 tsp salt
1 tsp pepper
1 tsp ground dry mustard
3 cups milk
1/4 cup Italian bread crumbs
3 cups shredded cheese (12 ounces)
3 oz. dried French-fried onions (1/2 can)
Instructions |
1. |
PREHEAT oven to 350° F.
|
2. |
COOK macaroni according to package directions
|
|
While macaroni is cooking:
|
3. |
MELT butter in 3-quart suacepan over low heat
|
4. |
ADD Worcestershire sauce
|
5. |
STIR in flour, salt, pepper and mustard
|
6. |
COOK over low heat, stirring constantly, until mixture is smooth and bubbly
|
7. |
STIR in milk and bread crumbs
|
8. |
HEAT to boiling, over medium-high flame, stirring constantly
|
9. |
STIR in cheese and cook, stirring constantly, until well blended
|
10. |
POUR cheese sauce into 4-quart Pyrex bowl
|
11. |
DRAIN macaroni and gently stir into cheese sauce
|
12. |
SPRINKLE top with dried onions
|
13. |
BAKE 30 minutes at 350° F.
|
|
|