Mix up your cheese! Try Queso Fresco, smoked Gouda or white Cheddar for all or half of the sharp Cheddar. Stir in crumbled cooked bacon and crumble a little blue cheese over the top for a hearty, richly-flavored twist.
Macaroni and Cheese
2 cups uncooked elbow macaroni (7 ounces)
¼ cup butter or margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground mustard
¼ teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 ounces)
1. Heat oven to 350°F.
2. Cook macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard 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. Stri in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.
1 serving (about 1 cups): Calories 610 (calories from Fat 305); Fat 34g (Saturated 21g); Cholesterol 100mg; Sodium 790mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 26g % Daily Value: Vitamin A 28%; Vitamin C 0%; Calcium 46%; Iron 14% Exchanges: 2 ½ Starch, 1 Milk, 1 ½ High-Fat Meat, 4 Fat Carbohydrate Choices: 3 ½
Reference: “COCINA” Betty Crocker
