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| As you have probably gathered I'm big on comfort food without unnecessary additives, just so they're big on flavor as this dish is... |
Prep: 12 minutes |
Bake: 15 to 20 minutes
INGREDIENTS
2 cups elbow macaroni
--(I prefer Barilla brand due to the
ridges in this particular macaroni
that captures the sauce)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon fine-grained kosher salt
¼ teaspoon white pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 ozs.) cheddar cheese, shredded
--(I prefer ‘sharp’)
METHOD
Preheat oven to 350 degrees.
Cook macaroni as directed on package, (but a few minutes less so it is al dente, as it continues to cook in oven).
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour and continue cooking for 1 minute while whisking. Whisk in milk, salt, white pepper, mustard, worcestershire, and continue to do so until bubbles begin to form. Continue whisking and simmering for 1 minute longer. Remove from heat, and fold in cheese with a spoon until melted.
Drain macaroni and return to medium saucepan with cheese sauce, and gently fold in macaroni to combine.
Pour mixture into an ungreased 9"x9"x2" casserole dish. Bake in the preheated oven, uncovered, for 15 to 20 minutes, just until bubbly. - Enjoy!
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