Macaroni and Cheese

 

Ingredients

    2  cups uncooked elbow macaroni (7 ounces)
    1/4  cup butter or margarine
    1/4  cup Gold Medal® all-purpose flour
    1/2  teaspoon salt
    1/4  teaspoon pepper
    1/4  teaspoon ground mustard
    1/4  teaspoon Worcestershire sauce
    2  cups milk
    2  cups shredded or cubed Cheddar cheese (8 ounces)

Directions

1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

• 1 Serving

• Calories400
• Total Fat22g
  (Saturated Fat 11g)
• Cholesterol45mg
• Sodium560mg
• Total Carbohydrate34g
  (Dietary Fiber 1g)
• Protein17g

• Percent Daily Value*

• Vitamin A 18%
• Calcium30%
• Iron 10%

• Exchanges

• Fat2
• High-Fat Meat1
• Milk1
• Starch1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

• Time Saver

  Purchase the cheese already shredded in an 8-ounce package.

• Variation

  And this is just the beginning! While stirring the cooked macaroni into the cheese sauce, try adding sliced ripe or green olives or bite-size pieces of cooked vegetables, hot dogs or cooked sausage.

• Variation

  Add a 4-ounce can of chopped green chilies, drained, for a perked-up version of mac and cheese.