CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Casseroles, Pasta, Side dish |
7 |
Servings |
INGREDIENTS
1 |
|
Elbow macaroni, 7 oz |
2 |
T |
Butter |
2 |
T |
Flour |
1/2 |
t |
Salt |
1/2 |
t |
Dry mustard |
1/4 |
t |
Pepper |
2 |
ds |
Hot pepper sauce, to taste |
2 1/16 |
c |
Milk |
3 |
c |
Shredded cheddar cheese |
|
|
divided 12 oz |
INSTRUCTIONS
Cook macaroni in boiling salted water until "al dente". Approximately
5-6 minutes. 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 2 1/2 cups of cheese. Pour into an
ungreased 2 1/2 quart baking dish. Cover and bake at 350 degrees for
30 minutes or until bubbly. Sprinkle with remaining cheese; let stand
5 minutes before serving.
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