IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4485/Macaroni_and_Cheese
Macaroni and Cheese
Yield: 4 servings
Ingredients
| 2 | cups | (7 oz.) uncooked elbow macaroni | |
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| 1/4 | cup | butter or margarine | |
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| 1/4 | cup | all-purpose flour | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | pepper | |
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| 1/4 | teaspoon | ground mustard | |
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| 1/4 | teaspoon | Worcestershire sauce | |
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| 2 | cups | milk | |
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| 2 | cups | shredded sharp cheddar cheese (8 oz.) | |
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Directions:
Heat oven to 350 F. Cook and drain macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Please note that some ingredients and brands may not be available in every store.
IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/4485/Macaroni_and_Cheese
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