Ingredients

1-1 1/2 cup macaroni noodles, uncooked (I use large elbow-type pasta and end up using about 2.5 cups)

1/8 cup hard butter or margarine

1/8 cup flour

1 1/2 cups milk (I use 2% milk and it’s still delish)

1 cup grated cheddar cheese, divided

3/8 teaspoon salt

3/8 teaspoon black pepper

3/8 teaspoon cayenne powder

1/4 teaspoon dry mustard

3/8 cup dry breadcrumbs (I use the giant garlic ones from Trader Joe’s) 

Preparation

  1. Cook and drain macaroni; rinse with cold water.
  2. Meanwhile, melt butter or margarine in a pot on the stove.
  3. Stir in flour.
  4. Add milk and cook, stirring frequently until thickened.
  5. Add seasonings and continue cooking on stove for 1 - 2 minutes longer. (I usually add a little more spices than what’s called for).
  6. Add 3/4 cups cheese and stir until melted; may need to be cooked for 1 more minute to melt the cheese.
  7. Grease a large casserole dish and pour in macaroni noodles and cheese sauce, stirring to mix. You can layer the noodles and sauce if you like.
  8. Sprinkle the breadcrumbs on top, followed by the remaining 1/4 cup cheese.
  9. Bake at 375 for 25 - 30 minutes, or until mixture is heated through and the cheese on top is completely melted.