It's a super duper easy meal that takes almost no time and very few ingredients - how fitting for my current lifestyle.
Did I mention that it's magically delicious? (It's actually even better with some hot dogs but I think Jon's had enough with me putting hot dogs in everything and I no longer have the pregnancy to blame it on.)
What you'll need:
- 2 cups uncooked elbow macaroni (about 7 ounces)
- 1/4 cup butter or stick margarine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon peppers
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese (8 ounces)
- some breading to sprinkle on top (I use whole wheat because it's delicious)
While the macaroni is cooking, melt butter in a saucepan over low heat.
Stir in flour, salt, pepper, mustard and W. sauce. Cook over low heat, stirring constantly until mixture is smoother and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir for another minute or so then remove from heat. Stir in cheese until melted.
Drain macaroni. Gently stir macaroni into cheese sauce.
Pour into ungreased 2-quart casserole and sprinkle some breading on top. This was actually my first time with the breading - I was on the phone with my best friend Inna (who just started a blog too!) and we were talking about our macaroni and cheese recipes and she asked if I threw some breading on top of mine. Why, no, I have not but I will be from now on! SO YUMMY.
Bake for 20 to 25 minutes or until bubbly.
Remove from pan and place on plate.
Take fork out of drawer, stick into macaroni, scoop, then move it to your mouth.
There. How does that taste? Rinse, repeat.
Just kidding about rinsing. Unless you don't want your own germs. Or you're sharing forks. Then rinse.