Macaroni and Cheese - Homemade

Ingredients

1 1/2 cups Joseph Farms Shredded Cheddar cheese

1/2 lb. dried elbow macaroni (whole wheat)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1/2 tsp. dry mustard

1 teaspoon tabasco or datil pepper sauce

Buttered bread crumbs

Preparation

Boil macaroni in salted water until tender. Drain well. Prepare a white sauce: melt butter in a heavy saucepan, blend with the flour and cook several minutes over medium heat. Heat milk to a boil and stir into butter-flour mixture. Stir until thickened. Add seasonings and simmer 4 to 5 minutes. Butter a 2 or 2 1/2 quart baking dish or casserole. Mix macaroni with the sauce. Inside, arrange alternate layers of cooked macaroni with sauce and cheese, ending with cheese on top. Cover with buttered bread crumbs.

Bake at 350 degrees F. for 25 minutes or until top is nicely browned and the sauce is bubbly. Serve at once.