Serves 8-12 people for under $15.
Ingredients:
8 cups of uncooked macaroni
8 tablespoons of butter
8 tablespoons of flour
1 tablespoon of mustard
1 teaspoon of salt
1 teaspoon of pepper
2 teaspoons of Lawry’s Seasoned Salt
5 cups of milk
4 cups of grated medium cheddar cheese
Instructions:
Boil the pasta in a large pot for about five minutes until it is very al dente. Preheat the oven to 350 degrees.
While the pasta is boiling, begin melting your butter in a large saucepan. Add the flour and whisk the two together continuously until it begins to bubble. Reduce heat and add milk and mustard. Keep whisking the sauce ingredients for about five minutes. When it begins to thicken, add the shredded cheese. The cheese will begin to melt in with the sauce. After it does, add your salt, pepper and Lawry’s.
The sauce is then ready to add to the strained and partially-cooked noodles. Mix everything together in the large pot that the noodles were boiled in.
Put the mixture into a large 13-by-9 glass pan. Sprinkle a desired amount of cheese on top of the pasta.
Bake for about 25 minutes until the cheese on top is golden brown.
*Cubed ham or vegetables can be added to the pasta for added flavor!
