“This recipe came off of the box of Mueller's elbow macaroni and everyone loved it so I am putting it here for safe keeping. I used the Kraft three cheese crumbles (monterey jack, colby and cheddar) in place of sharp cheddar and I think that is what made it SO yummy! And I sprinkled sharp cheddar on top the last 10 minutes of cooking and did not use the croutons.”
READY IN:
45mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook elbow macaroni for 9 minutes.
  2. Drain, cover and set aside.
  3. Preheat oven to 350 degree F.
  4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt and pepper.
  5. Cook until mixture is smooth and bubbly; gradually add milk.
  6. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
  7. Gradually mix in cheese. Stir over low heat until cheese is melted.
  8. Add pasta; mix together lightly. Pour into 2-quart casserole.
  9. Top with croutons. Bake 25 minutes.

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