I made this to make up for not making lunch for the family today, and it was yummy, but do not, I repeat, do not try to double it and bake it in the 3 qt. pan, you will have a mess!
Ingredients:
- 6 tablespoons butter, divided
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 3/4 teaspoon Worcestershire
- 3 cups milk
- 1 small onion, grated
- 3/4 pound shredded sharp Cheddar cheese (3 cups)
- 8 ounces elbow macaroni, cooked and drained
- 3/4 cup soft bread crumbs
Preparation:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
