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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook macaroni in a pot on the stove until el dente. Drain and set aside. | 2. While cooking the pasta, grate the cheese and set aside. In a 4 cups glass measuring cup melt the butter for 45 seconds on high. stir in the flour, salt, Worcestershire, mustard and pepper. Warm the milk on high for 1 minute or until warm. Gently stir milk into flour mixture. Cook on high for 3 minutes, stirring once during cooking. Stir, cook on high for 1 minute or until smooth and thickening. Blend in the cheese. Stir until melted. | 3. In a 1 1/2 quart micro-proof casserole combine sauce and cooked macaroni. | 4. The original recipe calls for only 1 1/2 cups of cheese being added to the sauce and the other 1/2 cup being mixed with the cracker crumbs and place on top. We never have. | 5. Cook on 60 (bake) 5 to 6 minutes or until mixture is bubbling. Let stand, covered, 5 minutes before serving. If it turns out to thick add additional milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elbow macaroni	1 1/4	cups		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
mustard	1/2	teaspoon	prepared	0.1575	0.0272	0.0167	0.0024
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
milk	1	cup		148.84	11.6632	7.686	7.9788
cheddar cheese	2	cups	aged	-	-	-	-
cracker crumb	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.