Categories: main dish, not tried

Ingredients

• 8 oz. elbow macaroni (dry)
• 4 TB. butter, divided
• 3⁄4 Cup bread crumbs
• 1 TB. flour
• 1⁄2 tsp. salt
• 1⁄4 tsp. REGULAR MUSTARD POWDER
• 1⁄8 tsp. PENZEYS FRESHLY GROUND PEPPER
• 11⁄2 Cups milk
• 8 oz. cheddar cheese, shredded

Directions

1. Cook the macaroni according to the package directions.

2. Drain well, and place back in the empty hot pot to dry for a minute or two. (It is important the macaroni is dry or the sauce won’t be thick.)

3. Preheat oven to 350°.

4. Grease a 2-quart casserole dish.

5. Place the drained, dry macaroni in the dish.

6. In a small saucepan over medium heat, melt

7. 2 TB. of the butter.

8. Add the bread crumbs and toss to coat. Set aside. (If you happen to have a few slices of day old bread to make fresh bread crumbs in the blender it will taste even better.)

9. In a 2-quart saucepan over medium heat, melt the remaining butter.

10. Stir in the flour, salt, MUSTARD POWDER and PEPPER until blended.

11. Cook for 1 minute, stirring constantly.

12. Gradually stir in the milk and cook until the mixture thickens slightly and is smooth, stirring constantly.

13. Remove from heat and stir in the cheese until melted.

14. Pour the cheese sauce over the macaroni.

15. Sprinkle the crumb mixture over the top.

16. Bake at 350° for 20 minutes or until bubbly and the crumbs are golden.

17. Nutritional Information: Servings 6; Serving Size 1/2 cup (162g); Calories 360; Calories from fat 110; Total fat 12g; Cholesterol 30mg; Sodium 680mg; Carbohydrate 43g; Dietary Fiber 3g.

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