TASTE OF HOME'S Homey Mac & Cheese
I also call this "My Grandson's Mac & Cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. -Alice Beardsell, Osprey, Florida
Prep: 20 min. Bake: 25 min.
2-1/2 cups uncooked elbow macaroni 1/4 cup butter, cubed 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups 2% milk 5 cups (20 ounces) shredded sharp cheddar cheese, divided 2 tablespoons Worcestershire sauce 1/2 teaspoon paprika
Preheat oven to 350°. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 447 calories, 28 g fat (20 g saturated fat), 97 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.
GDA Cooking - October 14, 2013
1720 Valley View Drive