Baked Macaroni and Cheese
(from redmed2000’s recipe box)
Source: Penzey's Spices
Prep time: 25 minutes
Cook time: 20 minutes
Serves 4 people
Categories: main dish, not tried
Ingredients
- 8 oz. elbow macaroni (dry)
- 4 TB. butter, divided
- 3⁄4 Cup bread crumbs
- 1 TB. flour
- 1⁄2 tsp. salt
- 1⁄4 tsp. REGULAR MUSTARD POWDER
- 1⁄8 tsp. PENZEYS FRESHLY GROUND PEPPER
- 11⁄2 Cups milk
- 8 oz. cheddar cheese, shredded
Directions
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Cook the macaroni according to the package directions.
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Drain well, and place back in the empty hot pot to dry for a minute or two. (It is important the macaroni is dry or the sauce won’t be thick.)
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Preheat oven to 350°.
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Grease a 2-quart casserole dish.
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Place the drained, dry macaroni in the dish.
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In a small saucepan over medium heat, melt
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2 TB. of the butter.
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Add the bread crumbs and toss to coat. Set aside. (If you happen to have a few slices of day old bread to make fresh bread crumbs in the blender it will taste even better.)
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In a 2-quart saucepan over medium heat, melt the remaining butter.
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Stir in the flour, salt, MUSTARD POWDER and PEPPER until blended.
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Cook for 1 minute, stirring constantly.
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Gradually stir in the milk and cook until the mixture thickens slightly and is smooth, stirring constantly.
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Remove from heat and stir in the cheese until melted.
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Pour the cheese sauce over the macaroni.
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Sprinkle the crumb mixture over the top.
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Bake at 350° for 20 minutes or until bubbly and the crumbs are golden.
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Nutritional Information: Servings 6; Serving Size 1/2 cup (162g); Calories 360; Calories from fat 110; Total fat 12g; Cholesterol 30mg; Sodium 680mg; Carbohydrate 43g; Dietary Fiber 3g.