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free_meal_plan_mar_mac_cheeseMacaroni and cheese is a rarity at our house but in a last minute decision with nothing else to cook and few groceries, I whipped this up and served it with a big green salad. On a cold day there is little better than a bowl of creamy, cheesy pasta. It’s very kid friendly and you can adapt it by adding bacon, broccoli, peas, or whatever else strikes your fancy.

Macaroni and Cheese
Adapted from Big Oven

¼ cup butter
¼ cup flour
2 cups milk
¼ tsp Worcestershire sauce
¼ tsp dry mustard
Salt and pepper
Pinch of cayenne
1 ½ cups sharp cheddar cheese
2 cups of macaroni
¾ cup bread crumbs
2 tbsp butter

Cook pasta in boiling salted water according to package directions until el dente, then drain and set aside. Don’t rinse!

While the pasta is cooking, make the cheese sauce. First, melt the butter over low heat in a medium sized pot. Stir in the flour and cook for about a minute, making sure to continue to stir so that it doesn’t burn. Slowly whisk in the milk, a little at a time, making sure to continually whisk so that you don’t end up with lumps.

Turn the heat down to medium low and continue to cook, stirring, until it bubbles and thickens, about 4 minutes. Watch carefully, as cheese sauce burns easily! Stir in the Worcestershire sauce, dry mustard, and cayenne. Remove from the heat and stir in the cheese until it melts, then salt and pepper to taste. In a large bowl, combine the cooked pasta with the cheese sauce and pour into a 2 quart casserole dish. Set aside.

Melt the 2 tbsp of butter in a small saucepan and add the breadcrumbs, stirring to coat. Sprinkle the bread crumbs over on top of the finished macaroni and cheese, and bake, uncovered, about 20 minutes or until bubbly and the top is browned.

Serves 6

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