Ingredients:
1 (16 ounce) packages elbow macaroni
1/3 cup butter
1/3 cup all-purpose flour
4 teaspoons chicken flavor instant bouillon
2 teaspoons mustard powder
5 1/4 cups milk
1 lb cheddar cheese, shredded, divided ( about 4 cups)
Directions:
Preheat oven to 375 degrees.
Cook macaroni according to package directions. Meanwhile, melt butter in large saucepan or Dutch oven. Whisk in flour, bouillon and dry mustard. Gradually add milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat.
Add 2 cups cheese; stir until melted. Stir in macaroni. Turn into two lightly greased 1 1/2 quart baking dishes. Top each with one cup shredded cheese. Bake one dish 20 to 25 minutes or until hot and bubbly.
Cover second dish tightly with aluminum foil; freeze.
To bake frozen macaroni and cheese: Preheat oven to 375 degrees. Bake frozen casserole uncovered one hour or until bubbly and hot in center. (These are the directions in the original recipe; however, I usually bake covered so it won’t dry out, then uncover at end to crisp up the top. If you choose to bake covered, allow for extra baking time.).
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.