5/4/09

Aunt Eleanor's Baked Macaroni and Cheese







Ingredients:

1 (16 ounce) package elbow macaroni
1 pound sharp shredded Cheddar cheese
2 tablespoon butter
2 to 2 1/2 cups Whole Milk
3-4 TBS Yellow Mustard
4-5 shots of Hot sauce (optional)
1-2 TBS Flour
salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour pasta into a greased 2 quart casserole dish. In a large sauce pan, on med-hi heat, melt butter, add flour whisk together with a little milk, until blended, slowly keep adding milk whisking together, until it starts to thicken up, whisk in mustard, and hot sauce, salt and pepper to taste, and all the rest of milk gradually. Sprinkle in about 1/3 of the cheese until melted.

When all is blended and sauce has thickened, pour over pasta in dish. Sprinkle in another third of the cheese and mix all together.

Top the whole thing with the last of the shredded Cheddar, and bake, uncovered, for 35-45 mins, or until top is golden brown.

NOTES: I usually make double the recipe, I cook for 6 people, plus a few neighbors and like to have tons of leftovers (it freezes well).

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