Yummy Cheesy Goodness!

I must say that I have made macaroni and cheese for years. I much prefer homemade than boxed mixes. I really don’t use boxed mixes to cook all that often – I much prefer home made everything.

I used Celletanni pasta instead of elbow macaroni. I like the heartier pasta. I think what sets this recipe apart is the Worcestershire sauce. It really adds a little kick and enhances the cheese flavor. I added some cut up ham slices and made this an entrée instead of a side dish and it really held up well.

The recipe is great as a left over too. The creamy cheese sauce keeps the pasta moist and not dried out.

I know, not much to say about this recipe. It was good, but honestly not that different from any other baked mac and cheese recipe.

Baked Macaroni and Cheese

1 Package (8 ounces) Elbow Macaroni

3 Tablespoons Butter

2 Tablespoons Flour

1 Teaspoon Salt

1/8 Teaspoon Pepper

2 Cups Milk

2 Cups Shredded Sharp Cheddar Cheese

1 Tablespoon Grated Onion

1 Teaspoon Dry Mustard

1 Teaspoon Worcestershire Sauce

½ Cup Buttered Breadcrumbs

Cook macaroni according to package directions, drain and set aside.

Melt butter in saucepan. Blend in flour, salt and pepper. Add milk and cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, dry mustard, and Worcestershire sauce, continue to cook until cheese melts. Add cooked macaroni. Put into a greased 2 quart casserole dish. Top with buttered crumbs. Bake at 375 degrees for 25 minutes or until browned.