Description
A recipe for Macaroni and Two Cheeses

Ingredients

• 5 tablespoons butter or margarine, divided
  
• 3 tablespoons flour
  
• 2 1/2 cups whole milk
  
• 1 pound grated extra sharp Boar's Head Vermont Cheddar cheese
  
• 1/2 teaspoon dry mustard
  
• Pinch cayenne pepper
  
• Dash Worcestershire sauce
  
• Salt and pepper to taste
  
• 1 pound elbow macaroni
  
• 1/4 cup Boar's Head Grated Parmesan cheese
  
• 1/2 cup plain dry bread crumbs

Preparation
Preheat oven to 350°F. Using 1 tablespoon butter, generously grease 2-quart baking dish.

Melt 3 tablespoons butter, add flour and cook over moderate heat 2 minutes, stirring constantly. Do not brown.

Add milk and whisk constantly until thickened, 3 to 5 minutes. Add Cheddar cheese and stir until blended. Add seasonings and stir. Remove from heat.

Meanwhile, cook macaroni according to package directions. Drain well, but do not rinse. Put macaroni back into pot and add cheese sauce. Stir until blended.

Pour macaroni and cheese into baking dish, sprinkle with bread crumbs and Parmesan cheese, dot with remaining tablespoon butter.

Bake 30 minutes or until bubbling and golden brown. Let stand 10 to 15 minutes before serving.

Nutrition
no information available

Serves
Serves 6.

Variations
no information available