This recipe makes a somewhat small amount. I am used to recipes that use the whole box of elbow noodles and makes enough macaroni to feed a crowd.
The portions of this make a very nice amount for a side. We had it for lunch. There were no leftovers, but that’s okay. I got four healthy portions.
The recipe itself is easy to put together.
The cheese sauce is nice and gooey. Which is the best kind of sauce to use for macaroni and cheese.
It gets very bubbly when cooking. It bubbles over the edge of the crumbs a bit.
The mustard adds just enough of an interesting flavor to make it a bit different.
Great recipe, great dish!
MACARONI AND CHEESE
1 Cup Elbow Macaroni
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk
½ Teaspoon Worcestershire Sauce
¼ Teaspoon Dry Mustard
2 Cups Grated Cheddar Cheese
Salt and Pepper
Buttered Bread Crumbs
Cook Macaroni. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once and immediately whisk over moderate heat until smooth and thickened. Add Worcestershire sauce, mustard, macaroni and 1 ½ cups of cheese. Mix well until blended. Season to taste with salt and pepper. Pour into 1 ½ quart casserole. Sprinkle remaining cheese over top along with bread crumbs/ Bake in a 375 degree oven for 25 minutes.
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