Sunday, November 15, 2009

Macaroni and Cheese

I thought this was a really good, creamy macaroni and cheese and was easy to throw together.  I didn't care too much about the bread crumbs on top, felt it didn't add much to the overall flavor, and will omit them in the future. 

Macaroni and Cheese

1-1/2 cups uncooked elbow macaroni
1/4 cup butter
2 Tbsp all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
16 ounces Velveeta cheese, cubed
1/4 cup seasoned dry bread crumbs

Preheat oven to 400 degrees.  Butter a 1-1/2 quart casserole dish.  Bring a saucepan of lightly salted water to a boil.  Add macaroni, and cook until not quite done, about 6 minutes.  Drain.  In a separate saucepan, melt the butter over medium heat.  Blend in the flour, mustard powder, and pepper until smooth.  Slowly stir in the milk, beating out any lumps.  Add the cheese and stir constantly until the sauce is thick and smooth.  Stir noodles into the cheese sauce.  Transfer mixture to the prepared casserole dish.  Sprinkle bread crumbs on top.  Cover the dish and bake 20 to 25 minutes, or until sauce is bubbly.

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