Macaroni and cheese Side


From the kitchen of Maureen view more

Prep time: 1.5 hours

Serving size: 8


2 cups uncooked elbow macaroni (or an 8 ounce package)
2½ cups milk
1 Tablespoon butter
3 Tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon dry mustard
3 cups shredded sharp cheddar cheese (divided use)
¼ cup unseasoned breadcrumbs


Preheat oven to 375° F.
Cook macaroni according to package directions (until al dente).
Meanwhile, heat milk and butter in medium saucepan over medium heat. Gradually whisk in flour, salt, and dry mustard, and simmer for 1 minute, whisking occasionally.
Remove from heat; stir in 2½ cups of the cheese until melted.
Add drained macaroni to saucepan and toss with cheese sauce.
Transfer mixture to an 8- or 9-inch-square baking dish.
Mix remaining ½ cup cheddar cheese with ¼ cup unseasoned breadcrumbs for topping and spread over macaroni mixture.
Bake uncovered until hot and bubbly, and topping has browned slightly, about 20 minutes.