shredded sharp Cheddar cheese (8 oz)1 Heat oven to 350°F. Cook and drain pasta as directed on package.
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.
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).
uncovered 20 to 25 minutes or until bubbly.
When I saw that the baked group was making these maple cupcakes I went out and bought some maple syrup from the Amish at the flea market and knew that I wanted to top them off with this candied bacon recipe that I have been itching to try
It shouldn't be news to anybody that reads my blog regularly that I love baked anything with cheese. Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice