I found this recipe years ago in the Taste of Home annual cookbook. I think it was the first time I made macaroni and cheese that wasn't from a box. I wasn't as sure about the mustard and these days I probably wouldn't bother chopping a whole onion for the half teaspoon needed for the recipe unless I was planning something else. I would guess that dried minced onion would work just fine (generally about 1 teaspoon of dried herbs equals about 1 Tablespoon of fresh). I love finding recipes that make single serving amounts and figured others might enjoy seeing them as well (no picture as I haven't made it recently).
Ingredients
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Pinch pepper
1/2 cup milk
1/3 cup diced cheddar cheese
1/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon chopped onion
3 tablespoons elbow macaroni, cooked and drained
2 saltines, crushed
Directions
In a saucepan, melt 1 tablespoon butter; stir in flour, salt and
pepper. Whisk in milk until smooth. Cook and stir for 2 minutes.
Reduce heat to low. Add the cheese, mustard, Worcestershire sauce
and onion; stir until cheese is melted. Add macaroni. Transfer to a
greased 1-cup baking dish. Sprinkle with saltines; dot with
remaining butter. Bake, uncovered, at 350° for 15 minutes or
until heated through. Yield: 1 serving.
No comments:
Post a Comment