BETTY CROCKER'S TRADITIONAL MAC & CHEESE

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Betty Crocker's Traditional Mac & Cheese image

From bettycrocker.com, this is the one I have always used. I usually sprinkle with breadcrumbs, and use more than one kind of cheese.

Provided by Serah B.

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni, uncooked (7 ounces)
1/4 cup butter or 1/4 cup margarine
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups cheddar cheese, shredded (8 ounces)

Steps:

  • Heat oven to 350ºF.
  • Cook 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 medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 421.3, Fat 23.7, SaturatedFat 14.8, Cholesterol 71.3, Sodium 539.6, Carbohydrate 34.5, Fiber 1.3, Sugar 1.2, Protein 17.3

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