Around Texas, mac and cheese is considered a side dish, but in my house it’s always been the main event. Rich and hearty and packed with sharp cheddar flavor, it pairs perfectly with a green salad. What more could you need?
- ¼ cup butter
- ¼ cup flour
- 3 cups milk
- 1 cup grated cheddar cheese for the sauce
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ¼ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 8 ounces elbow macaroni
- 1 cup grated sharp cheddar cheese for the topping
- Bread crumbs
Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened.
Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into an 8-inch square baking dish or pan.
Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs.
Bake in a 375°F oven for about 20 minutes until the cheese is bubbly and lightly browned. Serves 6 to 8.
