Macaroni and Cheese

Betty Crocker
2
pasta
cheese
baked pasta
  1. Pre-heat oven to 375°F.
  2. Start water boiling for pasta.
  3. Mix together and set aside:
    6tablespoonsnonfat dry milk powder
    waterto make 7 ounces
    ½teaspoonworcestershire sauce
  4. Grate and set aside:
    4ouncessharp cheddar
  5. Meanwhile, place in a one-quart casserole:
    2tablespoonsbutter
    2tablespoonsonionchopped
    ¼teaspoonsalt
    ⅛teaspoonpepper
    ⅛teaspondry mustard
    dashcayenne
    2bay leaves
    Cook and stir over medium heat until onion is slightly tender.
  6. Cook according to package directions:
    4ouncescavatappi pasta
    Drain.
  7. Blend into the onion mixture:
    2tablespoonsflour
    Cook over low heat, stirring occasionally, until mixture is smooth and bubbly.
  8. Add the milk mixture in several additions, stirring out lumps each time.
  9. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Remove bay leaves.
  10. Stir in cheese. Add drained macaroni and mix well.
  11. Top with:
    paprika
  12. Bake uncovered for 30 minutes.