Recipe by ErikaNY
I found this recipe in a Taste of Home publication awhile back. I had written it out and stuck it in my 'to try' binder. A few months ago I made it for the first time... it's now my absolute favorite baked macaroni and cheese recipe! (with it tweaked for my own tastes). Enjoy!
Top Review by Chesska
This was tremendous!! I like to make Mac and Cheese because it's certainly something that my kids enjoy eating, however, I always find it so bland. This wasn't! It was great!! I made a double recipe and quadrupled both the mustard (I used prepared) and the Worcestershire sauce!! AMAZING! This is going to be the recipe that I use from now on. Thanks for posting!! YUM!
- 2 cups uncooked elbow macaroni
- 1⁄4 cup butter (I use margarine) or 1⁄4 cup margarine (I use margarine)
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground mustard (I use a squirt of yellow mustard)
- 1⁄4 teaspoon Worcestershire sauce
- 2 cups milk
- 8 ounces extra-sharp cheddar cheese, cubed
- 1⁄8 cup Italian seasoned breadcrumbs
- 1 tablespoon grated parmesan cheese
Directions See How It's Made
- Heat oven to 350 degrees.
- Cook elbow macaroni as directed on package.
- While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
- Stir in flour, salt, pepper, mustard and Worcestershire sauce.
- Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in milk.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute.
- Stir in cheese.
- Cook, stirring occasionally, until cheese is melted.
- Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
- Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
- Bake, uncovered, for 25 minutes or until bubbly.