Ingredients Jump to Instructions ↓

  1. 12 oz 340g Uncooked elbow macaroni

  2. 1/4 cup 49g / 1.7oz Butter

  3. 1/4 cup 15g / 1/2oz Flour

  4. 1 teaspoon 5ml Salt

  5. 3/4 teaspoon 3.8ml Dry mustard

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 1 Hot pepper sauce

  8. 3 1/2 cups 829ml Milk

  9. 5 cups 1185ml Shredded cheddar - (20 oz.) - divided

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook macaroni in boiling salted water until almost tender. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot pepper sauce. Cook and stir until smooth. Drain macaroni; combine with butter mixture in a large bowl and mix well. Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2" baking dish. Cover and bake at 350 degrees for 45 minutes or until bubbly. Sprinkle with remaining cheese; let stand 5 minutes before serving. From: "Reminisce Extra" Magazine Posted by: Debbie Carlson (D.CARLSON) - GEnie Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber


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