| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian4 | 12 | servings |
INGREDIENTS
| 12 | oz | Uncooked elbow macaroni |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 3/4 | ts | Dry mustard |
| 1/2 | ts | Pepper |
| 1 | ds | Hot pepper sauce |
| 3 1/2 | c | Milk |
| 5 | c | Shredded cheddar; (20 oz.) divided |
INSTRUCTIONS
Cook macaroni in boiling salted water until almost tender. 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 4 cups of cheese. Pour into an ungreased 13x9x2" baking dish. Cover and bake at 350F for 45 minutes or until bubbly. Sprinkle with remaining cheese; let stand 5 minutes before serving. From: "Reminisce Extra" Magazine Per serving: 88 Calories (kcal); 6g Total Fat; (63% calories from fat); 3g Protein; 5g Carbohydrate; 20mg Cholesterol; 253mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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