Lancaster County Creamy Macaroni And Cheese
This is a great recipe from the lancaster county cookbook.
Steps
Preheat oven to 375 degrees f.
Lightly butter a 1 1 / 2 quart casserole dish.
Cook the macaroni according to package directions.
Rinse , drain , set aside.
In a medium sized saucepan , melt the butter.
Remove the saucepan from the heat and whisk in the flour , mustard , salt , and pepper.
Cook , stirring frequently , until bubbly.
Return the saucepan to the stovetop and gradually whisk in the milk and bring to a good simmer , whisking continually , then lower the temperature and simmer for 1 minute.
Lower the heat and radually add in 1 1 / 2 cups of the cheddar , stirring constantly , and cook until cheese is melted.
Stir in the cooked macaroni.
Turn mixture into the buttered casserole dish and sprinkle with the remaining cheese.
Top with the sliced tomato , then the croutons.
Bake at 375 degrees f for 15 to 20 minutes or until golden and bubbly.
Ingredients
elbow macaroni, butter, flour, dry mustard, salt and pepper, milk, cheddar cheese, tomatoes, crouton