Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Elbow macaroni - (7 oz) 2 tablespoons 30ml Butter 2 tablespoons 30ml Flour 1/2 teaspoon 2 1/2ml Salt 1/2 teaspoon 2 1/2ml Dry mustard 1/4 teaspoon 1 1/3ml Pepper 2 Hot pepper sauce - (to taste) 2 1/8 cups 503ml Milk 3 cups 438g / 15oz Shredded cheddar cheese divided - (12 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook macaroni in boiling salted water until "al dente". Approximately 5-6 minutes. 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 2 1/2 cups of cheese. Pour into an ungreased 2 1/2 quart baking dish. Cover and bake at 350F for 30 minutes or until bubbly. Sprinkle with remaining cheese; let stand 5 minutes before serving.


Send feedback