Cheesiest Macaroni and Cheese
A popular favorite from the box — now try it from scratch! It makes a comforting warm meal or a great cold lunch.
DIFFICULTY: HARD
INGREDIENTS | MAKES 4 servings
- 1 cup uncooked elbow macaroni
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon Worcestershire sauce
- 1 cup milk
- 1½ cups sharp Cheddar cheese, cubed or shredded
- 2 tablespoons seasoned breadcrumbs
Preheat the oven to 275°F.
Cook macaroni noodles in large pot of water according to package directions. Drain in a colander.
Melt the butter in a large saucepan over medium heat. Reduce the heat to low.
Add the flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.
Add the milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth.
Stir the macaroni noodles into the cheese sauce.
Pour the mixture into a 2-quart casserole dish. Top with the breadcrumbs.
Bake 30–40 minutes, or until the casserole is heated through and lightly browned. Let the casserole dish sit about 5–10 minutes before serving so the cheesy, creamy sauce has a chance to thicken.
Play It Safe
Always use potholders or oven mitts to touch hot pans and dishes. You may not realize how hot something is until you've picked it up, so it's always better to start out with your hands protected.
