Macaroni and Cheese, an Illinois State University dining center favorite:
- 1 gallon water
- 1 lb macaroni noodles
- 4 oz margarine
- 2 oz flour
- 5 1/4 cups milk
- 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 1 tsp dry mustard
- 10 oz shredded cheddar cheese, divided
- 6 3/4 oz sliced American cheese
Bring water to a boil and cook macaroni in boiling water for 5-6 minutes. The noodles will be very firm. Drain and shock with cold water and drain. Do not overcook the pasta.
Preheat oven to 350°.
Melt margarine in a sauce pan over medium heat. Whisk in flour, being sure not to let the mixture brown. Cook the mixture on LOW heat for 10 minutes.
Slowly add milk, stirring with a whisk. Bring to a simmer. Add salt, pepper and dry mustard.
Add 8 oz of the shredded cheddar and all of the American cheese. Stir until cheese is melted. Dump cooked pasta into the cheese sauce. Stir well, and let pasta absorb some of the sauce.
Spray a 3-qt casserole dish with cooking spray. Pour noodles into dish, spreading evenly.
Top with remaining 2 oz of shredded cheddar. Bake for 30 minutes, uncovered. Let stand 5 minutes before serving.
Serving: 4 oz, serves 12