Mueller'S Baked Macaroni And Cheese
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 1/2 cups milk (room temp)
- 2 cups shredded cheddar cheese
- 8 ounces mueller's elbow macaroni
- 1/4 cup buttered bread crumb
- 1/4 teaspoon paprika
- In sauce pan melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; (al dente) drain. Combine with sauce in a 2 quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375 degrees F. about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
- Note: I lightly spray cassarole dish with a little Pam. Sometimes I use Whole Wheat elbows and add blanched broccoli and peas --also, use sharp or mild cheddar as you prefer.
- This is the Authentic Recipe!
butter, flour, salt, mustard, milk, cheddar cheese, macaroni, buttered bread, paprika
Taken from www.food.com/recipe/muellers-baked-macaroni-and-cheese-418228 (may not work)