Description
This is a fast, easy to prepare, and filling meal. Once you try homemade mac and cheese, you’ll never want the boxed stuff again. I cook mine in a soup crock.
Ingredients
- 3 tablespoons uncooked macaroni pasta
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 pinch pepper
- ⅛ teaspoon onion powder
- ½ cup milk
- ⅓ cup shredded Cheddar cheese
- ⅛ teaspoon ground mustard
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- 1 teaspoon bread crumbs
- 1 tablespoon shredded Cheddar cheese
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish.
- Fill a small saucepan with water
- and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite
- about 8 minutes. Drain well
- and reserve.
- In the same saucepan
- melt the butter over medium-high heat. Stir in the flour
- salt
- pepper
- onion powder
- and milk; whisk until smooth. Cook
- stirring
- for 2 minutes. Reduce heat to low
- and whisk in 1/3 cup cheese
- mustard
- Worcestershire sauce
- and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
- Bake
- uncovered
- until the cheese is melted and the macaroni is heated through
- about 10 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 1