Ingredients
2 Tbsp. margarine
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper (I use 1/8 tsp.)
2 1/2 c. milk
2 c. grated cheddar cheese (I use mild)
8 oz. pkg. elbow macaroni
Method
Sources
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French double cream Brie — baked Brie, cheese boards, sandwiches
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Cook macaroni by package directions; drain. In a 2 qt. saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes, or until thickened. Remove from heat and stir in 1 1/2 cups cheese until melted. Turn macaroni into greased 2 qt. casserole. Pour cheese mixture over macaroni; mix well. Sprinkle remaining 1/2 cup cheese over top. Bake at 375° oven for 25 minutes or until top is lightly browned. Makes 6 servings.