Macaroni and Cheese for 20-25

Recipe by Nancy Sneed
READY IN: 1hr
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
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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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