Macaroni and Cheese
Recipe courtesy of Betty Crocker 10th Edition Cookbook
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