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Macaroni and Cheese |
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Serves: 6 Print this RecipeAdd extra pep to this favorite recipe by using pizza-flavored or jalapeño pepper cheese. 2 cups uncooked elbow macaroni (7 ounces) 1/4 cup margarine or butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground mustard (dry) 1/4 teaspoon Worcestershire sauce 2 cups milk 2 cups shredded or cubed sharp cheddar cheese (8 ounces) _McBrien, Rose ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 350°. 2. Cook macaroni as directed on package. 3. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over 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. 4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly. 1 SERVING: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 11g); Cholesterol 45mg; Sodium 540mg; Carbohydrates 42g (Dietary Fiber 1g); Protein 18g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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