Wednesday, March 4, 2009

Macaroni and Cheese

Macaroni and Cheese

Elbow macaroni or pasta of choice
3 Tbsp butter
3 Tbsp flour
1/2 tsp prepared mustard
1 tsp salt
1 3/4 cup milk
1 1/2 cups grated cheddar cheese

Cook and drain pasta according to package directions. Meanwhile, melt butter and blend in flour. Stir in milk. Cook, stirring constantly, until sauce boils and thickens.

Stir in salt, mustard, cheese and parsley. Heat slowly until cheese melts. Mix with pasta. Turn into buttered casserole dish. Good with crushed ritz mixed with butter on top or extra grated cheese.

Bake at 350 for 15-20 minutes, until thoroughly heated.

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