Old Fashioned Macaroni and Cheese
Better than the box! I always double or triple this recipe and have left overs. It is great with bacon crumbled over the top or with cubes of ham blended in. Last week it was snowing here so I got sort of desperately decadent with this and added thinly sliced turkey hot dog rings! After all was said and done, I was indeed comforted!
Cooking Time20 min
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 cups elbow macaroni
- 2 1/2 cups cold milk
- 2 tablespoons cornstarch
- 1/4 cup butter or margarine
- 1/4 cup onion, grated
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon white pepper
- 1 1/2 cup cheddar cheese, shredded
- 1 tablespoon butter or margarine
- 1/4 cup bread crumbs
- tomato slices
Instructions
- Bring 6 cups water to a rapid boil in a heavy 4-quart saucepan.
- Add oil and 1 teaspoon salt.
- Gradually add macaroni, being sure water continues to boil. Cook macaroni uncovered until tender but firm, stirring occasionally. Drain; place in buttered 2-quart casserole.
- In medium saucepan, blend milk into cornstarch.
- Add 1/4 cup butter or margarine, onion, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low. Stir in cheese. Continue stirring until cheese melts. Spoon over macaroni.
- Melt 1 tablespoon butter or margarine in a small skillet; stir bread crumbs in butter to toast lightly. Sprinkle toasted bread crumbs over casserole.
- Place casserole in cold oven. Set temperature control to 350 degrees F.
- Bake until golden, about 20 minutes. Garnish with tomato slices.
