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Cafeteria style Macaroni & Cheese

(1 Votes)


If only they served this recipe for macaroni and cheese casserole when I was in grade school. Extra delicious flavor with a hint of spice is what you'll get with this new take on a cafeteria-style macaroni and cheese. Check it out!

Cooking Time: 42 min

  • 1/2 pound elbow macaroni
  • 1 1/2 cup milk
  • 1 1/2 teaspoon powdered mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • Few drops of hot pepper sauce
  • 3 1/2 tablespoons butter
  • 1 egg, beaten
  • 3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon paprika
  1. Preheat the oven to 350 degrees F.
  2. Butter a shallow 2 quart baking dish.
  3. In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
  4. Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat.
  5. Removed from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce.
  6. Set the seasoned milk aside.
  7. Transfer the macaroni to a medium bowl.
  8. Add 1 1/2 tablespoons of the butter and the egg and mix well.
  9. Stir in 3 cups of the Cheddar cheese.
  10. Spread the macaroni evenly in the buttered baking dish.
  11. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
  12. In a small skillet, melt the remaining 2 tablespoons butter over moderate heat.
  13. Stir in the bread crumbs until well coated.
  14. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
  15. Bake for 30 minutes, or until the macaroni is bubbling and lightly colored.
  16. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.

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