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Categories:Viewed: 66 - Published at: 2 years ago
Ingredients
- 5 tbsp. butter
- 1/4 c. flour
- 2 1/2 c. lowfat milk, scalded
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon grnd red pepper
- 1 (8 ounce.) pkg. Velveeta
- 1 (8 ounce.) pkg. elbow macaroni, cooked & liquid removed
- 1/3 c. dry, unflavored bread crumbs
Method
- Heat 3 Tbsp.
- butter in large saucepan over medium heat.
- Stir in flour till smooth.
- Using wire whisk, stir in lowfat milk all at once and continue cooking till mix comes to a boil, stirring constantly.
- Cook, stirring, for 1 minute.
- Remove from heat and stir in Worcestershire sauce and red pepper.
- Stir in cheese till melted.
- Stir in cooked, liquid removed macaroni.
- Spoon into casserole.
- In a small saucepan, heat remaining 2 Tbsp.
- butter.
- Remove from heat and stir in bread crumbs.
- Sprinkle crumbs on macaroni mix in casserole.
- Bake in lightly greased 1 1/2 to 2 qt casserole at 375 degrees for 25 to 30 min.
