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Dairy
Easy
1 Hour, 30 Minutes
Diets 
1 pound elbow macaroni
1/4 cup Breakstone’s Butter
1/4 cup flour
2 cups milk
16 slices American cheese
8 ounces shredded cheese
2 teaspoons mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
Cook elbow macaroni till soft in boiling salted water. Drain. Let cool.
In a separate pot, melt butter. Add flour. Cook on low flame, while stirring. Add milk slowly, stirring all the while so as not to form lumps!
Add cheese slices one at a time, stirring while the cheese melts. Add a couple of big handfuls of shredded cheese. Mix till the mixture is smooth. Add salt, pepper, and mustard. Add drained elbow noodles. Mix well.
Butter a 9×13-inch dish. Put the whole mixture in pan. Sprinkle shredded cheese on top.
Bake at 350 degrees Fahrenheit uncovered for one hour or more.
Sponsored by Breakstone’s
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What kind of shredded cheese did you use in this recipe”. It sounds absolutely delicious and I would like to try it, but need the name of the cheese.
You can use any blend of shredded cheese you like 🙂
can i skip the baking bit? as i dont have a milky oven