Beths Recipes, Casseroles, Comfort Food, Halloween, Tailgate, Vegetables and Side Dishes
8 oz. (1/2 pkg) Mueller's Elbows
1/4 cup butter or margarine
3 tbsp all-purpose flour
1/8 tsp salt (optional)
1/8 tsp dry mustard
1/8 tsp black pepper
1 - 1.5 tblsp dried onion
2 cups milk
2 cups shredded sharp cheddar cheese
seasoned bread crumbs for top
Preheat oven to 350˚F.
Cook pasta for 3 minutes and drain well.
In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper.
Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly.
Cook over medium heat until mixture boils, stirring constantly.
Turn heat to low and simmer 1 minute, stirring constantly.
Gradually mix in cheese and stir until cheese is melted.
Add pasta; mix lightly. Pour into 2-quart casserole or 13x9 casserole if doubling
Top with bread crumbs. Bake uncovered for 25 minutes or until internal temperature reaches 165-175 degrees.
Stir bacon, diced ham, or other add-ins into the mixture before transferring it to the casserole dish for a twist on a classic.
**I double this recipe to put into a 13X9" casserole pan.