Macaroni & Cheese

Servings: 6


  • 2 cups uncooked elbow macaroni (7 ounces)
  • ¼ cup margarine or butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground mustard (dry)
  • 2 cups milk
  • 2 cups sharp Cheddar cheese (8 ounces) — shredded or cubed


Heat oven to 350F. Cook macaroni as directed on package. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcester shire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. 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.