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Macaroni and Cheese (2)

Servings 6
Author Amy Fidel

Ingredients

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt or to taste
  • 1 pinch ground red pepper
  • 1 pound elbow macaroni
  • 1 pound Cheddar cheese shredded
  • buttered bread crumbs

Instructions

  • Melt butter in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes. Season with mustard, salt and red pepper.
  • Meanwhile, cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes. Drain.
  • Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a buttered 9x13 baking dish.
  • Sprinkle top with remaining 1 cup cheese and then with buttered bread crumbs. Bake at 350º until browned on top and bubbly, about 45 minutes.
  • Buttered Bread Crumbs: Mix one cup bread crumbs with 3 tablespoons melted butter.

Notes

I like to make a double-batch and freeze one to bake later.