Last night I made macaroni and cheese to much of my six year olds dismay. The past two days have been cold and I have been craving some solid comfort food. Macaroni and cheese was it! Of coarse the recipe was simple... it's macaroni and cheese. When it says 2 cups of cheese I take that as an invitation to add more cheese. I served this dish with a mixed green salad. Simple delicious comfort food.
bubbly and very cheesy... 2 cups of uncooked elbow macaroni, 1/4 cup butter, 1/4 flour, 1/2 teaspoon of salt, 1/4 teaspoon pepper, 1/4 teaspoon ground mustard... I used prepared Dijon mustard instead. 1/4 teaspoon Worcestershire sauce, 2 cups of milk... I used Skim milk. 2 cups shredded sharp Cheddar cheese.
Heat oven to 350 degrees. Cook macaroni according to package. While the macaroni is cooking... Melt butter in a sauce pan. 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. This is where I used a whisk instead of a wooden spoon. Heat to boiling, stirring constantly. boil and stir for 1 minute, remove from heat. Stir in cheese until melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole dish. Bake uncovered 20 - 25 minutes or until bubbly.
© photos by Jacqueline Williams