“This is a very easy and quick way to make macaroni and cheese. Our family has use it for years, taken to many a pot luck and never had any to bring home. It turns out prefect every time. The original recipe call for half the cheese in the sauce and the remainder being mixed with cracker crumbs and put on top. We add all the cheese to the sauce. When going to a Pot luck we warm it in a crock pot.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook macaroni in a pot on the stove until el dente. Drain and set aside.
  2. While cooking the pasta, grate the cheese and set aside. In a 4 cups glass measuring cup melt the butter for 45 seconds on high. stir in the flour, salt, Worcestershire, mustard and pepper. Warm the milk on high for 1 minute or until warm. Gently stir milk into flour mixture. Cook on high for 3 minutes, stirring once during cooking. Stir, cook on high for 1 minute or until smooth and thickening. Blend in the cheese. Stir until melted.
  3. In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni.
  4. The original recipe calls for only 1 1/2 cups of cheese being added to the sauce and the other 1/2 cup being mixed with the cracker crumbs and place on top. We never have.
  5. Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling. Let stand, covered, 5 minutes before serving. If it turns out to thick add additional milk.

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