For decades, this has been a staple comfort dish on cold days and days when you just want something homey, delicious and satisfying. This serves a crowd, too, so it's a winner for a potluck or picnic.
6 tablespoons butter
5 tablespoons flour
1 tsp.salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 tsp. worcestershire sauce
16 ounces of shredded extra sharp cheddar cheese
* * * * *
more butter for dotting the top OR 2 slices of bread, toasted completely dry++ and crumbled into 3 tblsp. butter
++ bread slices can be dried in the oven on a middle rack for 20 minutes or more; crush the bread into crumbs.
a couple of ounces of shredded extra sharp cheddar for the top
8 ounces of elbow macaroni, cooked very al dente, and drained (about 6 mins.)
* * * * *
DIRECTIONS
Cook the macaroni in several quarts of salted boiling water while making the sauce; then drain and place into the prepared casserole dish.
SAUCE:
Warm the milk in a pitcher or large quart size measuring cup in the microwave for 4 to 5 minutes, until it simmers. Meanwhile, melt the butter in a 2 quart or larger saucepan over low heat. Add the flour, and increase heat slightly and continuously whisk until the roue turns pale golden, about 3 - 4 minutes. Increase the heat to medium, and add the milk slowly while whisking it in, and keep on whisking to incorporate, bringing the sauce to a simmer. Add the salt, pepper, cayenne, dry mustard and worcestershire sauce, stirring. Gradually stir in the cheese and stir until all is melted and well blended together.
ASSEMBLY
Immediately after the cheese is melted and mixed in well, pour over the cooked macaroni in the casserole/baking dish. Stir the sauce and macaroni gently together. Dot with butter, then sprinkle with some extra grated cheese OR the butter/crumb mixture. Bake, covered, in a preheated 350 degree oven for 30 minutes. Remove covering and bake an additional 15 to 20 minutes more. Remove from oven and let stand a couple of minutes before serving. Makes 8 servings or more as a side; 6 as an entree.
MACARONI AND CHEESE
Preheat oven to 350 degrees Farenheit
butter a 2 qt. or larger casserole/baking dish WELL
INGREDIENTS:1 quart (32 ounces) milk6 tablespoons butter
5 tablespoons flour
1 tsp.salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 tsp. worcestershire sauce
16 ounces of shredded extra sharp cheddar cheese
* * * * *
more butter for dotting the top OR 2 slices of bread, toasted completely dry++ and crumbled into 3 tblsp. butter
++ bread slices can be dried in the oven on a middle rack for 20 minutes or more; crush the bread into crumbs.
a couple of ounces of shredded extra sharp cheddar for the top
8 ounces of elbow macaroni, cooked very al dente, and drained (about 6 mins.)
* * * * *
DIRECTIONS
Cook the macaroni in several quarts of salted boiling water while making the sauce; then drain and place into the prepared casserole dish.
SAUCE:
Warm the milk in a pitcher or large quart size measuring cup in the microwave for 4 to 5 minutes, until it simmers. Meanwhile, melt the butter in a 2 quart or larger saucepan over low heat. Add the flour, and increase heat slightly and continuously whisk until the roue turns pale golden, about 3 - 4 minutes. Increase the heat to medium, and add the milk slowly while whisking it in, and keep on whisking to incorporate, bringing the sauce to a simmer. Add the salt, pepper, cayenne, dry mustard and worcestershire sauce, stirring. Gradually stir in the cheese and stir until all is melted and well blended together.
ASSEMBLY
Immediately after the cheese is melted and mixed in well, pour over the cooked macaroni in the casserole/baking dish. Stir the sauce and macaroni gently together. Dot with butter, then sprinkle with some extra grated cheese OR the butter/crumb mixture. Bake, covered, in a preheated 350 degree oven for 30 minutes. Remove covering and bake an additional 15 to 20 minutes more. Remove from oven and let stand a couple of minutes before serving. Makes 8 servings or more as a side; 6 as an entree.
