Family-Favorite Macaroni and Cheese
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  • 2 cups uncooked elbow macaroni (7 ounces)
  • 11/4 cup butter or margarine
  • 11/4 cup Gold Medal™ all-purpose flour
  • 11/2 teaspoon salt
  • 11/4 teaspoon pepper
  • 11/4 teaspoon ground mustard
  • 11/4 teaspoon Worcestershire sauce
  • 12 cups milk
  • 12 cups shredded or cubed Cheddar cheese (8 ounces)1 Heat oven to 350ºF.
  • 12 Cook macaroni as directed on package.
  • 13 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.
  • 14 Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.



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