Wednesday, February 23, 2011
Baked Mac and Cheese
*Slightly adapted from Taste of Home
4 cups uncooked pasta (I used radiatori)
1/4 cup butter, cubed
1/4 cup flour
4 cups 2% milk
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
Dash ground nutmeg
2 cups shredded sharp cheddar cheese
1 cup cubed Velveeta (I used a colby and jack mix, but next time I'll stick with the Velveeta!)
Cook pasta according to package directions to just al dente. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir in the salt, pepper, ground mustard, Worcestershire sauce, and nutmeg. Bring to a boil. Cook and stir for 1-2 minutes until thickened. Stir in cheeses until melted.
Drain pasta and stir in the cheese sauce. Transfer to an ungreased 2-quart baking dish. Bake, uncovered, at 350º for 20-25 minutes until bubbly. Enjoy!