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.
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| 2. |
COOK macaroni according to package directions
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| |
While macaroni is cooking:
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| 3. |
MELT butter in 3-quart suacepan over low heat
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| 4. |
ADD Worcestershire sauce
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| 5. |
STIR in flour, salt, pepper and mustard
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| 6. |
COOK over low heat, stirring constantly, until mixture is smooth and bubbly
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| 7. |
STIR in milk and bread crumbs
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| 8. |
HEAT to boiling, over medium-high flame, stirring constantly
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| 9. |
STIR in cheese and cook, stirring constantly, until well blended
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| 10. |
POUR cheese sauce into 4-quart Pyrex bowl
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| 11. |
DRAIN macaroni and gently stir into cheese sauce
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| 12. |
SPRINKLE top with dried onions
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| 13. |
BAKE 30 minutes at 350° F.
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