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Macaroni and Cheese V
"This is my mom's recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip. It is great!! You can make it more or less cheesy, depends on your taste." Original recipe yield: 6 servings.
INGREDIENTS:
8 ounces macaroni
4 tablespoons butter
3/4 cup dry bread crumbs
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded Cheddar cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, melt 2 tablespoons butter. Remove from heat and toss with breadcrumbs. Set aside.
In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in onions and cook until translucent. Stir in flour, pepper, salt and dry mustard. Add milk, and stir constantly, until thickened. Remove from heat and stir in cheese. Place macaroni in prepared casserole. Pour cheese mixture over macaroni and top with bread crumb mixture.
Bake for 20 minutes, or until top is golden and bubbly.
Rating: 0/0
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