Macaroni and Cheese
| Preheat oven to 350°F | ||||||
| Grease an 8x8-in or 2-qt baking dish | ||||||
| 8 oz elbow macaroni | boil in salted water 7 min, just tender, drain | stir together, spread in dish | sprinkle over | bake 350°F 25 to 30 min, until bubbly and golden | ||
| 3 Tbsp butter | melt, whisk in, cook 1 min | whisk in, simmer until thickened, about 5 min | stir in off heat until melted | |||
| 3 Tbsp all-purpose flour | ||||||
| 2 1/2 cups whole milk | ||||||
| 3/4 tsp salt | ||||||
| 1/4 tsp black pepper | ||||||
| 1/2 tsp dry mustard | ||||||
| 3 cups sharp cheddar cheese, shredded | ||||||
| 2 Tbsp butter, melted | toss together | |||||
| 1/2 cup dry bread crumbs | ||||||
- Preheat oven to 350°F
- Grease an 8x8-in or 2-qt baking dish
Ingredients
- 8 oz elbow macaroni
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dry mustard
- 3 cups sharp cheddar cheese, shredded
- 2 Tbsp butter, melted
- 1/2 cup dry bread crumbs
Steps
- boil in salted water 7 min, just tender, drain: elbow macaroni
- melt, whisk in, cook 1 min: butter, all-purpose flour
- whisk in, simmer until thickened, about 5 min: step 2, whole milk, salt, black pepper, dry mustard
- stir in off heat until melted: step 3, sharp cheddar cheese
- stir together, spread in dish: step 1, step 4
- toss together: butter, dry bread crumbs
- sprinkle over: step 5, step 6
- bake 350°F 25 to 30 min, until bubbly and golden: step 7
