Macaroni and Cheese for 20-25
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Ingredients
| 3/4 cup | butter | | 1/4 cup | minced onion | | 1 cup | flour | | 1 tbsp. | salt | | 1-1/2 tsp. | dry mustard | | 2 tsp. | powdered ginger | | 2 qt. | milk | | 2 tsp. | Worcestershire sauce | | 2 lbs. | sharp cheddar cheese, cut in sm. pieces, finely sliced, coarsely shredded, or | | grated | | 2 lbs. | elbow macaroni |
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Instructions
Melt butter in 3-quart (or larger) kettle, cook onion in butter until soft. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly. Off heat, add milk, stirring or whisking continuously. Put back on heat and continue stirring until sauce thickens. Off heat, stir in Worcestershire sauce and cheese. Stir until cheese is melted. Mix with elbow macaroni cooked according to package directions.
Bake in a 400 F. oven in two buttered 11 inch x 15 inch shallow pans, or three buttered 2-quart casseroles, or two 3-quart casseroles. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. (Use aluminum foil to cover if you don’t have lids.) If baked frozen, bake an additional 20 minutes.
The Yankee Church Supper Cookbook
Author's Comments
This recipe may be made all at once to be served immediately, refrigerated, or frozen. The sauce may be made ahead and frozen, defrosted, and mixed with freshly cooked macaroni.
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