| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Casseroles, Cheese, Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | Butter, plus 2 tablespoons | |
| 1/4 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/2 | t | Paprika |
| 1/2 | t | Dried mustard |
| Black pepper to taste | ||
| freshly ground | ||
| 2 | c | Milk |
| 1 | Elbow macaroni, cooked | |
| drained | ||
| 2 | c | Sharp cheddar cheese |
| shredded | ||
| 1/2 | c | Saltine crackers, crushed |
INSTRUCTIONS
Melt 1/4 cup of the butter in large saucepan over medium heat. Add flour, salt, paprika, mustard and pepper; stir well. Cook 1 minute. Stir in milk. Reduce heat to low; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat; stir in macaroni and cheese. Stir until cheese is melted. Spoon into 2-quart casserole. Cover; bake 20 minutes. Melt remaining 2 tablespoons butter in small skillet; stir in cracker crumbs. Remove cover from casserole; sprinkle macaroni with cracker crumbs. Bake, uncovered, until top is golden and mixture is bubbly, about 20 minutes. Contributor: Chicago Tribune Posted to MM-Recipes Digest by Jack Elvis <[email protected]> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 443
Total Fat: 49.7g
Cholesterol: 117mg
Sodium: 1424.5mg
Potassium: 251.5mg
Carbohydrates: 22.4g
Fiber: 1.9g
Sugar: 7.1g
Protein: 17.4g