The F.U.N. Place Recipe Box Archives
Charleen's Macaroni & Cheese
Preheat the oven to 350F. Butter a shallow 2 quart baking dish.
- 1/2 pound elbow macaroni
- 1 1/2 cups milk
- 1 1/2 teaspoons powdered mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 3 1/2 tablespoons butter
- 1 egg, beaten
- 3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
- 1/2 cup fresh bread crumbs
- 1/2 teaspoon paprika
In a large pot of boiling salted water, cook the macaroni until
tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over
moderate heat. Removed from the heat and stir in the powdered mustard,
Worcestershire sauce,and salt and Set the seasoned milk
Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the
butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese.
Spread the macaroni evenly in the buttered baking dish. Pour the
seasoned milk over the macaroni and sprinkle with the remaining 1/2
cup grated cheese.
In a small skillet, melt the remaining 2 tablespoons butter over
moderate heat. Stir in the bread crumbs until well coated. Scatter
the buttered crumbs evenly over the macaroni and sprinkle with the
Bake for 30 minutes, or until the macaroni is bubbling and lightly
colored. Transfer to the broiler and broil about 6 inches from the
heat until the bread crumbs are golden brown, 1 to 2 minutes.
Posted by Charleen on November 24, 1998
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