Crunchy Herb-Topped Macaroni And Cheese
Ingredients
- 1 (8 oz.) package elbow-style macaroni
- 3 Tbsp. margarine or butter
- ¼ cup flour
- ½ tsp. salt or to taste
- ½ tsp. Sauer's Ground Dry Mustard
- ¼ tsp. Sauer's Ground Black Pepper
- 2½ cups milk
- 3 cups shredded sharp cheddar cheese, divided
Ingredients for Topping
- 1 cup breadcrumbs
- 2 Tbsp. margarine or butter, melted
- ½ tsp. Sauer's Thyme Leaves
- ¼ tsp. Sauer's Marjoram Leaves
- ¼ tsp. Sauer's Paprika
Preparation
1. Preheat oven to 375°F
2. Cook macaroni according to package directions; drain well.
3. Melt margarine in a medium saucepan over low heat; blend in flour, salt, mustard, and pepper. Cook several minutes over medium heat.
4. Gradually add milk; cook, stirring constantly, until thickened.
5. Stir in 2 cups of cheese; stir over low heat until melted.
6. Place cooked macaroni in a greased 2-quart casserole. Add cheese sauce, mixing well.
7. Sprinkle evenly with remaining 1 cup cheese.
8. Combine topping ingredients; sprinkle evenly over the top of the casserole.
9. Bake for 18-20 minutes or until lightly browned.
2. Cook macaroni according to package directions; drain well.
3. Melt margarine in a medium saucepan over low heat; blend in flour, salt, mustard, and pepper. Cook several minutes over medium heat.
4. Gradually add milk; cook, stirring constantly, until thickened.
5. Stir in 2 cups of cheese; stir over low heat until melted.
6. Place cooked macaroni in a greased 2-quart casserole. Add cheese sauce, mixing well.
7. Sprinkle evenly with remaining 1 cup cheese.
8. Combine topping ingredients; sprinkle evenly over the top of the casserole.
9. Bake for 18-20 minutes or until lightly browned.
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