Creamy Stove Top Macaroni And Cheese
2 cups elbow macaroni
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/8 tsp. ground black pepper
1/4 tsp. Worcestershire sauce
1/4 cup Dijon mustard
3 to 4 dashes hot sauce (I used Frank's RedHot Original)
2 cups milk
1 1/2 cups Cheddar cheese, shredded
1 1/2 cups American cheese, shredded
Cook macaroni according to package directions; drain and set aside.
For cheese sauce: in a medium saucepan, melt butter or margarine; add flour and pepper.
Add milk, Worcestershire sauce, mustard, and hot sauce; cook and stir over medium heat until slightly thick and bubbly.
Add cheeses and stir until melted; stir in cooked macaroni and stir to coat.
Cook over low heat for 2 to 3 minutes or until heated through.
Let Stand for 10 minutes before serving.
Pairs Well With
This is a recipe that I originally adapted from 'Better Homes And Gardens New Cookbook, 12th Edition. I tweaked it up a bit with my own little touches!