Macaroni and Cheese from Betty Crocker

By clfs121

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 2 3 4 5

0 Picture

Ingredients

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 350ºF.

Step 2

Cook macaroni as directed on package.

Step 3

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

Step 4

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.