Cafeteria Mac and Cheese
Source of Recipe
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List of Ingredients
1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 cups grated sharp Cheddar cheese
(about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika
Recipe
Preheat oven to 350 degrees F. Butter a shallow 2 quart baking
dish. In a large pot of boiling salted water, cook the macaroni
until tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer
over moderate heat. Remove from the heat and stir in the powdered
mustard, Worcestershire sauce, salt and hot pepper sauce. Set the
seasoned milk aside.
Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the
butter and the egg and mix well. Stir in 3 cups of the Cheddar
cheese. Spread the macaroni evenly in the buttered baking dish. Pour
the seasoned milk over the macaroni and sprinkle with the remaining
1/2 cup grated cheese. In a small skillet, melt the remaining 2
tablespoons butter over moderate heat. Stir in the bread crumbs
until well coated. Scatter the buttered crumbs evenly
over the macaroni and sprinkle with the paprika.
Bake for 30 minutes, or until the macaroni is bubbling and lightly
colored. Transfer to the broiler and broil about 6 inches from the
heat until the bread crumbs are golden brown, 1 to 2 minutes.
Serves 8.
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