Cafeteria style Macaroni & Cheese
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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
- Preheat the oven to 350 degrees F.
- Butter a shallow 2 quart baking dish.
- In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
- Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat.
- Removed from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce.
- Set the seasoned milk aside.
- Transfer the macaroni to a medium bowl.
- Add 1 1/2 tablespoons of the butter and the egg and mix well.
- Stir in 3 cups of the Cheddar cheese.
- Spread the macaroni evenly in the buttered baking dish.
- Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
- In a small skillet, melt the remaining 2 tablespoons butter over moderate heat.
- Stir in the bread crumbs until well coated.
- Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
- Bake for 30 minutes, or until the macaroni is bubbling and lightly colored.
- 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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