Comfort food is one of the best perks of winter. (Some people might say it’s winter’s only perk, but I’m only in that camp on stormy days.) And one of our family’s favorite comfort foods – with the exception of Anne who made a PBJ whenever it was on the menu – was homemade macaroni and cheese. The recipe came from the Betty Crocker cookbook my grandma gave me as a wedding shower gift.
During my last visit to with Allen and our new daughter, they said they tried the new mac and cheese recipe from Betty Crocker’s most recent edition which they received from Grandma Dorothy. They gave the new recipe, which adds zing with ground mustard and worcestershire, two thumbs up. They added onion, a nod to the old recipe.
I tried the recipe Monday night, and it received two thumbs up at this house, too. So here’s the recipe. This dish freezes well, so you may want to make a double batch and freeze one for later.
Betty Crocker’s New Mac & Cheese
2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon worcestershire sauce
2 cup milk
2 cup shredded sharp cheddar cheese
1/2 cup onion
Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard and worcestershire sauce. Stir until smooth, bubbly. Stir in milk gradually, heat to boiling, stirring constantly for 1 minute. Remove from heat and stir in cheese until melted. Put half the cooked macaroni in a 2 quart casserole dish. Sprinkle with half of onion and pour 1/2 of cheese sauce. Repeat with remaining pasta, onion, and cheese sauce. Bake 20-25 minutes on 350.
