Old Fashioned Macaroni & Cheese
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
pasta, elbow macaroni
uncooked |
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
red hot pepper sauce
|
*
|
| 3 ½ | cups |
milk
|
|
| 5 | cups |
cheddar cheese
shredded, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
dry mustard
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
red hot pepper sauce
|
*
|
| 828 | ml |
milk
|
|
| 1.2 | l |
cheddar cheese
shredded, divided |
|
Directions
Cook macaroni in boiling salted water until almost tender.
Meanwhile, in a small saucepan, melt butter.
Stir in flour, salt, mustard, pepper and hot pepper sauce.
Cook and stir until smooth.
Drain macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 4 cups of cheese.
Pour into an ungreased 13x 9x2 inch baking dish .
Cover and bake at 350℉ (180℃) for 45 minutes or until bubbly.
Sprinkle with remaining cheese; let stand 5 minutes before serving.
