Creamy Macaroni and Cheese for Six

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
  • In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
  • Put stockpot back on the stove. Melt remaining butter at medium heat.
  • Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
  • Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
  • Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
  • Preheat oven to 350°F.
  • Grease one 9x13" baking dish.
  • Pour cooked macaroni back into stockpot and stir well to coat in sauce.
  • Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
  • Top with buttered breadcrumbs.
  • Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
  • Serve and enjoy!
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