Macaroni and Cheese for 20-25
Ready In: 1 hr
Serves: 25
Ingredients
- 3⁄4 cup butter
- 1⁄4 cup minced onion
- 1 cup flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons dry mustard
- 2 teaspoons powdered ginger
- 2 quarts milk
- 2 teaspoons Worcestershire sauce
- 2 lbs sharp cheddar cheese (cut in small pieces, finely sliced, coarsely shredded or grated)
- 2 lbs elbow macaroni
Directions
- Melt butter in 3 quart or larger kettle, cook onion in butter until soft.
- Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly.
- Remove from heat, add milk, stirring or whisking continuously.
- Put back on heat and continue stirring until sauce thickens.
- Remove from heat, stir in worcestershire sauce and cheese.
- Stir until cheese is melted.
- Mix with elbow macaroni cooked according to package directions.
- Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles.
- Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes.
- Cover with aluminum foil is you don't have lids.
- If baked frozen, bake an additional 20 minutes.
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