Gourmet Baked Cheddar Mac

By Peggio

Ingredients

• 1 lb. uncooked elbow macaroni
• Cooking spray or butter for greasing pan
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon salt
• Black pepper to taste
• 3-1/2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 tablespoons prepared mustard
• 4 tablespoons dried onion flakes
• 1 teaspoon tarragon
• 16 oz (4 cups shredded) sharp cheddar cheese
• 1 cup dry bread crumbs
• 2 tablespoons olive oil (or melted butter)

Details

Adapted from cooks.com

Preparation

Step 1

Cook macaroni according to package directions for minimum cooking time (al dente), drain, set aside.

Spray a 9" x 13" baking pan with cooking spray. Preheat oven to 375F.

In a large saucepan, melt butter. Stir in flour with whisk or fork until smooth. Add salt and pepper. Slowly stir in milk, stirring until mixture is smooth. Stir in Worcestershire sauce, mustard, onion flakes, and tarragon. Bring to boil stirring constantly, then simmer stirring frequently for 10 minutes.

Turn heat off and stir in cheese (shredded or cut into small pieces), stirring until cheese is completely melted. Stir cheese sauce together with macaroni then turn into baking pan.

Stir dry bread crumbs together with olive oil. Sprinkle evenly over macaroni, spreading with back of spoon.

Bake at 375F for 45 minutes until macaroni begins to bubble at the edge and bread crumbs begin browning.