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Family-Favorite Macaroni and Cheese

2 cups uncooked elbow macaroni
14 cup butter (I use margarine) or 14 cup margarine (I use margarine)
14 cup all-purpose flour
12 teaspoon salt
14 teaspoon pepper
14 teaspoon ground mustard (I use a squirt of yellow mustard)
14 teaspoon Worcestershire sauce
2 cups milk
8 ounces extra-sharp cheddar cheese, cubed
18 cup Italian seasoned breadcrumbs
1 tablespoon grated parmesan cheese


Heat oven to 350 degrees. Cook elbow macaroni as directed on package. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish. Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese. Bake, uncovered, for 25 minutes or until bubbly.

Source: www.food.com