7 oz uncooked rotini pasta (rounded 2 cups)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
10 buttery crackers, coarsely crushed
2 tablespoons chopped fresh chives
BAKED CHEDDAR MAC AND CHEESE
- Heat oven to 350°F. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
- Gently stir cooked pasta into cheese sauce. Pour into ungreased CORNINGWARE® FRENCH WHITE® 8″ SQUARE BAKING DISH.
- Bake uncovered 20 to 25 minutes or until edges are bubbly. In small bowl, mix cracker crumbs and chives; sprinkle over mac and cheese before serving.