You are here

Cabot Creamery Macaroni And Cheese's picture
  Small elbow macaroni 2 Cup (32 tbs)
  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Ground red pepper 1 Pinch (Cayenne)
  Worcestershire sauce 1 Dash
  Whole milk 2 Cup (32 tbs), heated
  Grated cheddar 4 Cup (64 tbs) (Cabot Vintage Choice / Private Stock)
  Buttered bread crumbs 1⁄2 Cup (8 tbs)

1. Preheat oven to 350°F. Cook and drain macaroni according to package directions.
2. Butter a 2 1/2-quart baking dish or coat with nonstick cooking spray.
3. Melt butter in a large saucepan over medium heat. Sprinkle flour into butter and whisk constantly until you have a thick, smooth paste with a nutty aroma, about 5 minutes.
4. Add mustard, red pepper and Worcestershire. Gradually whisk in milk, stirring until sauce thickens and returns to a simmer.
5. Reduce heat to low. Add 3 cups of cheese; stir until melted. Stir in macaroni. Pour into baking dish. Sprinkle with remaining cheese and then crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (17 votes)