Thursday, January 13, 2011

Baked Macaroni and Cheese

This is perhaps my most favorite version of classic macaroni and cheese.  It's so easy to make, and the result is great---it doesn't taste bland like your toddler would like, but it also is suitable for your kiddo.  The  Worcestershire sauce and the dry mustard kick it up for you in a grown up way.

I changed it up a little bit this time--I diced up some onions, and sauteed them in the butter in the first step.  I then used whole wheat flour and whole wheat pasta.  I was a little concerned about the whole wheat flour, because I know it can really change the flavor of food, but in this case, it tasted just as good, perhaps because it's a thickening agent rather than a part of the flavor.

I just had it as lunch leftovers, and it was just as good as it was last night!

7 oz uncooked penne pasta (rounded 2 cups)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)

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  1. Heat oven to 350°F. Cook and drain pasta as directed on package.
  2. While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
  3. Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
  4. Bake uncovered 20 to 25 minutes or until bubbly.

From Betty Crocker

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