Unless you are my 3 year old, you probably love macaroni and cheese as much as I do!
Kraft was always my favorite, and the frozen Stouffers were always Travis’ favorite, but that was until I found this recipe. I don’t even remember where I got this, but I have been making it for several years.
2 c uncooked elbow noodles (I like to change up my noodles once in a while!) 1/4 c. butter 1/4 c. flour 1/2 tsp salt 1/4 tsp peper 1/4 tsp ground mustard 2 c milk 2 c. shredded cheddar cheese 1/4 tsp Worcestershire
Heat over to 350 degrees.
Cook macaroni as directed. Meanwhile, melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard and worcestershire.
Cook over medium heat. Stir constantly until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil for 1 minute.
Stir in cheese, mix until melted. Drain Macaroni. Pour cheese sauce over mac and stir until mixed. Pour into ungreased casserole dish. (NOTE: I always grease my dish) Bake for 20-25 minutes