This casserole is easy to make and goes well with any meat without having days of leftovers.—Lucy Holland, Derby Line, Vermont
- 2 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Pinch pepper
- 1/2 cup milk
- 1/3 cup diced cheddar cheese
- 1/4 teaspoon prepared mustard
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon chopped onion
- 3 tablespoons elbow macaroni, cooked and drained
- 2 saltines, crushed
- In a saucepan, melt 1 tablespoon butter; stir in flour, salt and pepper. Whisk in milk until smooth. Cook and stir for 2 minutes. Reduce heat to low. Add the cheese, mustard, Worcestershire sauce and onion; stir until cheese is melted. Add macaroni. Transfer to a greased 1-cup baking dish. Sprinkle with saltines; dot with remaining butter. Bake, uncovered, at 350° for 15 minutes or until heated through. Yield: 1 serving.
Originally published as Mac 'n' Cheese for One in Taste of Home August/September 1998, p10
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Reviewed Dec. 9, 2011
"This is my favorite recipe for mac and cheese! I often double the recipe for two people."