Recipe Creator: Amy Cooper
Ingredients
8 oz Elbows or Ingredients
8 oz Elbows or Shells
¼ Cup margarine or butter
3 Tablespoons all-purpose flour
1/8 Teaspoon dry mustard
1/8 Teaspoon salt (optional)
1/8 Teaspoon black pepper
2 Cups milk
2 Cups (8 oz) shredded extra sharp cheddar cheese Cover with your favorite crunchy. I like crumpled up ruffles potato chips or Ritz Crackers
Instructions:
Preheat oven to 350˚F.
Cook pasta for 3 minutes and drain.
In medium saucepan, melt margarine. Blend in flour, mustard, salt, and pepper.
Cook until mixture is smooth and bubbly; gradually add milk.
Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
Gradually mix in cheese. Stir over low heat until cheese is melted.
Add pasta; mix lightly. Pour into 2-quart casserole.
Top with croutons. Bake 25 minutes.
Meet the Chef:
"After meeting my husband and deciding to start a family, I became a stay at home mom and fell in love with cooking for my family. I enjoy cooking any type of meal or protein and love expanding the flavor profiles in foods. I very rarely follow a recipe and often put my own spins on them."
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