Oven 350°
Servings:8
Ingredients:
2 tbsp butter or margarine
2 tbsp flour
1 cup milk
4 oz. yellow cheddar chsses, extra sharp, cubed
1 tsp mustard
few drops worcestershire sauce
salt and pepper to taste
1/2 lb elbow macaroni
Procedure:
In a medium sauce pan, melt the butter over medium heat. Add flour and whisk well. Cook 1 minute. Gradually add milk while stirring with wire whisk. Cook and stir until thick. Add cubed cheese, mustard and worcestershir sauce, and blend well, making sure that cheese melts. Add salt and pepper to taste. Remove from heat. Cook macarone in boiling salted water until tender. Drain and add to cheese izture. Mix well.
You can eat this as is, bake it for 20 minutes with bread crumbs on top, freeze and reheat in the microwave, etc.
Source: Lena Driscoll
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.