Baked Macaroni and Cheese
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  • 7 oz uncooked penne pasta (rounded 2 cups)
  • 11/4 cup butter or margarine
  • 11/4 cup all-purpose flour
  • 11/2 teaspoon seasoned salt
  • 11/2 teaspoon ground mustard
  • 11/4 teaspoon pepper
  • 11/4 teaspoon Worcestershire sauce
  • 12 cups milk
  • 12 cups shredded sharp Cheddar cheese (8 oz)1 Heat oven to 350°F. Cook and drain pasta as directed on package.
  • 12 While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
  • 13 Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
  • 14 Bake uncovered 20 to 25 minutes or until bubbly.



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