Preheat oven to 375 degrees. Butter a 2-quart casserole dish.
Take it back to basics with our homemade macaroni and cheese. Our secret? The mustard and Worcestershire sauce.
Servings and Ingredients
|4 c.||uncooked Hy-Vee elbow macaroni|
|3 tbsp.||Hy-Vee butter|
|2 tbsp.||Hy-Vee flour|
|1 tsp.||Hy-Vee salt|
|dash(es)||Hy-Vee black pepper|
|2 c.||Hy-Vee skim milk|
|1 tbsp.||onion, grated|
|2 c.||(8-oz) Hy-Vee shredded sharp cheddar cheese|
|1 c.||Hy-Vee Smooth ‘N' Cheesy, cubed|
|½ tsp.||ground mustard|
|½ tsp.||Hy-Vee Worcestershire sauce|
|⅓ c.||buttered bread crumbs|
Things To Grab
- 2-quart casserole dish
Cook macaroni according to package directions. Drain.
In a saucepan over medium heat, melt butter; blend in flour, salt and pepper. Slowly stir in milk and cook until thickened, about 5 minutes.
Add onion, cheeses, mustard and Worcestershire sauce and cook until cheeses are melted. Stir macaroni into cheese sauce, tossing gently. Pour into prepared casserole dish and top with buttered bread crumbs.
Bake for 25 minutes or until top is browned and cheese is bubbly.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 550mg
- Total Carbohydrates: 52g
- Protein: 16g