Recipe for cooking cafeteria-style mac and cheese

Quick Meals- Salads and Pasta :: Pasta Recipes

Cafeteria-Style Mac and Cheese

1/2 lb. elbow macaroni
1 1/2 C. milk
1 1/2 tsp. powdered mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
Few drops of hot pepper sauce
3 1/2 C. grated sharp Cheddar cheese
    (about 3/4 lb.)
1/2 C. fresh bread crumbs
1/2 tsp. paprika

Preheat oven to 350 degrees F. Butter a shallow 2-qt. baking dish.

In a lrg. pot of boiling salted water, cook the macaroni until tender but still firm, about 8 min. Drain well.

Meanwhile, in a sm. heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.

Transfer the macaroni to a med. bowl. Add 11/2 Tbsp. of the butter and the egg and mix well. Stir in 3 C. of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 C. grated cheese.

In a sm. skillet, melt the remaining 2 Tbsp. butter over moderate heat. Stir in the bread crumbs until well-coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.

Bake for 30 min., or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 in. from the heat until the bread crumbs are golden brown, 1 to 2 min.

Servings 8.