| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Casseroles, Side dish |
7 |
Servings |
INGREDIENTS
| 1 |
pk |
Elbow macaroni (7 oz) |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
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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