Macaroni and Cheese
Recipe courtesy of Betty Crocker 10th Edition Cookbook
Add surprise to your mac 'n' cheese—mix up your cheeses! Try Jarlsberg, smoked Gouda or white cheddar for all or half of the sharp cheddar. Stir in crumbled cooked bacon and 1/2 to 1 cup of caramelized onions for a hearty, richly-flavored twist.
Servings: Serves 4
  • 2 cups uncooked elbow macaroni (7 ounces)
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground mustard
  • 1/4 tsp. Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • Directions
    Heat oven to 350°.

    Cook and drain macaroni as directed on package.

    Meanwhile, in a 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire 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; remove from heat. Stir in cheese until melted.

    Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole dish.

    Bake uncovered, about 20 to 25 minutes or until bubbly.

    Lighter Macaroni and Cheese: For 10 grams of fat and 390 calories per serving, decrease butter to 2 tablespoons. Use fat-free (skim) milk and substitute 1 1/2 cups reduced-fat cheddar cheese (6 ounces) for the 2 cups regular sharp cheddar cheese.

    Prep time: 25 Minutes

    Bake: 25 Minutes

    Nutritional Information
    Per serving: 610 calories, 34g fat, 26g protein


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