| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Cold water |
| 1 |
c |
(4 ounces) elbow macaroni |
| 1/4 |
ts |
Salt |
| 6 |
tb |
(3/4 stick) margarane; divided |
| 1 |
sm |
Onion; peeled and finely chopped, (1/2 cup) |
| 1 1/2 |
ts |
(1/2 tablespoon) instant-blending flour (e.g.; Wondra) |
| 1 |
sm |
Clove garlic; peeled and crushed in a garlic press, (or minced) |
| 1/2 |
ts |
Dijon-style mustard; (I use Grey Poupon) |
| 1/4 |
ts |
Dried sweet basil leaves |
| 1/4 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Dried thyme leaves |
| 1/8 |
ts |
Black pepper |
| 1 |
c |
(1/2 pint) half and half cream |
| 1 |
c |
(4-ounces) coarsely grated sharp cheddar cheese |
| 1/2 |
c |
Dried unseasoned bread crumbs |
INSTRUCTIONS
This is a very unique and delectable version of macaroni and cheese. I
found the original recipe in a book about Marjorie Rawlings's cooking ...
At this point, I no longer recall the ways in which I adapted it.
Cook macaroni. Pour water into 2-quart saucepan. Bring to a boil. Add
macaroni and salt. Cook 7 minutes. Turn off flame under pot and drain
macaroni in colander or strainer. (Do not rinse.) Set aside.
Preheat oven to 400 degrees F.
Rub 1 tablespoon of the margarine over bottom and sides of 1-quart
ovenproof casserole. Set aside.
Prepare sauce. Put another tablespoon of the margarine into 1 1/2 quart
saucepan. Cook over low flame until melted. Add onion. Continue cooking
over low flame until transparent (about 5 minutes). Sprinkle with flour.
Stir with wire whisk until thoroughly incorporated. Stir in garlic,
mustard, basil, oregano, thyme, and pepper. While stirring constantly with
wire whisk, gradually add cream. Cook until thickened (consistency of a
sauce). Turn off flame under pot.
Finalize macaroni mixture. Add 3/4 cup of the cheese to sauce in pan. Stir
until melted. Stir in drained macaroni. Pour into greased casserole. Evenly
sprinkle remaining 1/4 cup cheese over top.
Prepare breadcrumb topping. Melt remaining 4 tablespoons margarine in small
pan. Add bread crumbs. Cook, stirring frequently, until golden brown. Turn
off flame under pot. Evenly sprinkle buttered crumbs over casserole.
Bake, uncovered, until bubbly and golden brown (20 minutes).
Serve hot, as a side dish.
Yield: 4 servings
NB: This doubles perfectly However, the leftover portions dried up
(although well-covered) and did not reheat well -- so try to make only as
much as you will eat at one sitting ... Otherwise, I would suggest adding
additional cheese, and/or perhaps some sour cream.
Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 30,
1998
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