This was a really yummy recipe that I got off of the Betty Crocker website. It calls for cooking the dish like a casserole once it is finished, however, when I make it again, I’ll probably skip that step. It seemed to overcook the noodles and the sauce was less creamy than when we tasted it right after I added the noodles and the sauce together. The recipe also didn’t call for ham, but I added it to give it some more protein and make it a complete meal rather than just like a side-dish.
2 cups elbow macaroni- cook with a little salted water
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (the dry kind)
1/4 tsp Worcestershire sauce (I didn’t measure this out- just poured some in- it was probably more than 1/4 tsp, but it was yummy)
2 cups milk
2 cups shredded cheddar cheese (I actually used a Mexican blend because that is what I had on hand)
Chopped turkey ham (my personal addition if you like)
While macaroni is cooking, melt butter in a large sauce pan over low heat. Stir in flour, salt, pepper, ground mustard and W. sauce. Mix it into melted butter until smooth- this is a roux (pronounced roo) and is what will make the mixture thicken. Stir in milk and heat to boiling- stirring constantly so the milk doesn’t scald. Heat until it is thickened- kind of like gravy. Stir in cheese until melted. Stir in cooked macaroni and ham if desired.
It calls for baking it uncovered for 20-25 min at 350 in a casserole dish. I think I’ll skip this part next time.
Let me know if you guys like this recipe too.