← Back to Search Results
baking American
Deluxe Macaroni and Cheese

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 6 servings

Ingredients

  • ¼ cup butter or margarine
  • ¼ cup sifted flour
  • 1 teaspoon powdered mustard
  • 2½ cups milk
  • 3 cups coarsely grated sharp Cheddar cheese
  • ¼ teaspoon salt (about)
  • 1/8 teaspoon white pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely grated yellow onion (optional)
  • ½ pound elbow macaroni, cooked and drained by package directions

Directions

Preheat oven to 350°F.

Melt butter in saucepan over moderate heat, blend in flour and mustard, slowly stir in milk, and cook, stirring until thickened. Mix in 2 cups grated cheese and all remaining ingredients except macaroni. Taste for salt and add a little more if needed. Cook and stir until cheese melts.

Off heat, mix in macaroni; turn into a buttered 2-quart casserole, sprinkle with remaining cheese, and bake, uncovered, about ½ hour until bubbly and lightly browned.


© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: 520 C, 95 mg CR, 600 mg S*

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?