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Macaroni and Cheese


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  • 2 cups cooked (about 6 mins.) elbow macaroni - rinse and drain well
  • Sauce
  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1 tsp. salt
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. pepper
  • 2 cups milk - 2%
  • 8 ozs. shredded Cheddar cheese


Servings 6


Step 1

In medium saucepan combine flour, butter, salt, mustard, and pepper over medium low heat - remove pan from stove and add milk - stirring constantly until smooth. Put saucepan back on stove and continue to stir - bring to boil. Lower heat and add cheese - stir til melted. Reserve 1/4 cup of cheese for topping. Pour sauce over macaroni in well greased casserole. Sprinkle with reserved cheese and top with paprika.

Bake uncovered in 375 F oven - 25 minutes or until hot and bubbly.

Serves 6.

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