MACARONI AND CHEESE FOR 20-25
This recipe may be made all at once to be served immediately, refrigerated, or frozen. The sauce may be made ahead and frozen, defrosted, and mixed with freshly cooked macaroni.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Melt butter in 3-quart (or larger) kettle. Cook onion in butter until soft. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly, until bubbly. Turn off heat, and add milk, stirring or whisking continuously. Put back on heat and continue stirring until sauce thickens. Turn off heat, and stir in Worcestershire sauce and cheese. Stir until cheese is melted. Mix with elbow macaroni cooked according to package directions. Bake in 400°F oven in 2 buttered 11" x 15" shallow pans, or 3 buttered 2-quart casseroles, or 2 buttered 3-quart casseroles. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. (Use aluminum foil to cover if you don't have lids.) If baked frozen, bake an additional 20 minutes.
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