- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded or cubed cheddar cheese (8 ounces)
Heat oven to 350 degrees.
Cook macaroni as directed on package.
While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4.5/5. This recipe was super easy and super yummy! Scott and I ate every bite! I used a little bit of mozzarella instead of all cheddar cheese. If you wanted to change up the dish by adding veggies, meat, or different kinds of cheese I can only imagine it would get better! In the reviews on the betty crocker website, people suggested making the pasta and the sauce the night before or in the morning and then baking it. Also putting the whole thing together, letting it cool, and freezing it. I bet both of these would work well too! And even just putting the sauce over the noodles without baking it would be good! Try this-it's awesome!