Mum’s Macaroni
- 8 oz elbow macaroni (4 c. cooked)
- 1 ½c. milk
- 1 ½ c. shredded cheddar cheese
- ½ teaspoon salt
- ½ tablespoon mustard
- 2 tablespoons butter
- ½ tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 7oz. can tomato sauce
- ½ clove garlic (I would use all)
- ¼ teaspoon oregano
- 1 c. soft breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons parmesan
Cook macaroni. Melt 2 tbsp butter in saucepan, add 2-tablespoon flour and salt – stirring to make a roux, add milk stir until slightly thick, add cheddar cheese, mustard, Worcestershire sauce. Combine macaroni and sauce. Spread ½ of mixture in greased casserole. Cover with tomato sauce mixed with garlic and oregano. Cover with rest of macaroni. Combine breadcrumbs, butter and parmesan cheese – sprinkle on top. Bake 350 for 35 – 40 minutes or until bubbly brown.
- Serves 6.