Cheddar Mac and Cheese

Enjoy this classic macaroni and cheese recipe that is ready in 40 minutes - perfect for an Italian dinner. MORE+ LESS-

By Betty Crocker Kitchens

January 3, 2013

package (7 ounces) elbow macaroni (2 cups)

1/4

cup margarine or butter

1/4

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground mustard (dry)

1/4

teaspoon Worcestershire sauce

cups milk

cups shredded or cubed sharp Cheddar cheese (8 ounces)

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1

Heat oven to 350º. Grease 2-quart casserole. Cook and drain macaroni as directed on package.
2

Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3

Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.

For a crunchy twist to this comfort classic, toss 1 1/4 cups of coarse bread crumbs with 2 tablespoons melted margarine or butter. Spread the bread crumb mixture over the casserole, and bake as directed.