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Baked Macaroni and Cheese




Source of Recipe


Mueller's Classic Recipes Cookbook






Recipe Introduction




















List of Ingredients



• 2 tablespoons butter or margarine
  
• 2 tablespoons flour
  
• 1 teaspoon salt
  
• 1 teaspoon dry mustard
  
• 2 and one half cups milk
  
• 2 cups (8 ounces) shredded cheese (use mild or sharp process or Cheddar, as you prefer)
  
• 1 tablespoon salt (optional)
  
• 3 quarts boiling water
  
• 8 ounces (2 cups) elbow macaroni
  
• one fourth cup buttered bread crumbs
  
• Paprika
  






Instructions



1. In saucepan, melt butter. Remove from heat; blend in flour, 1 teaspoon salt, and mustard. Add milk; stirring constantly, until sauce thickens a little and is smooth. Add 1 and one half cups cheese; heat until melted, stirring occasionally.
   
   
2. Meanwhile, add 1 tablespoon salt (optional) to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally 6 to 7 minutes. Drain in colander.
   
   
3. Combine macaroni and sauce in a 2-quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375 F. About 20 to 25 minutes or until nicely browned and bubbly.
   
   
4. Yield: 4 to 6 servings