1 1/4 cups uncooked dried elbow macaroni
2 tablespoons all-purpose flour
1 teaspoon dried mustard
1/2 teaspoon onion powder
1/3 cup crushed cornflakes
Heat oven to 350°F.
Cook macaroni according to package directions. Drain.
Melt butter in 3-quart saucepan until sizzling; stir in flour, mustard and onion powder. Add half & half; cook over medium heat, stirring constantly, 5-7 minutes or until mixture boils and thickens. Reduce heat to low; stir in cheese. Cook 3-5 minutes or until cheese is melted. Add cooked macaroni; mix well.
Spoon into ungreased 2-quart casserole dish. Sprinkle with cornflakes. Bake 30-35 minutes or until heated through.
- Add 2/3 cup chopped cooked ham, 1/3 cup chopped red or green bell pepper or 1/3 cup drained mushroom stems and pieces.
- To freeze and bake later, prepare mixture as directed above except do not sprinkle with cornflakes. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Pour macaroni mixture into ungreased 2-quart casserole dish, if necessary. Bake, covered, 30 minutes. Uncover; sprinkle with cornflakes. Continue baking 10-15 minutes or until heated through.