| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta, Italian | 2 | Servings |
INGREDIENTS
| 1 | c | Milk |
| 1 | tb | Flour |
| 2 | tb | Butter |
| 1 | ts | Salt |
| Freshly ground pepper | ||
| ds | Cayenne | |
| 2 | tb | Whipping cream |
| 4 | oz | Cheddar cheese, shredded |
| 1 | tb | Ground mustard (opt) |
| 1/4 | lb | Macaroni |
INSTRUCTIONS
An early recipe for macaroni served with a sauce, rather than baked. From "Miss Parloa's New Cookbook" (1884), by Marla Parloa. Scald milk in double boiler. In bowl, rub flour and butter together and whisk into milk. Stir over heat until thickened. Stir in salt, pepper to taste, cayenne, cream, cheese and mustard. (This can also be done in saucepan, if watched carefully.) Cook macaroni according to package directions. Drain well and arrange in serving dish. Stir in sauce and serve. Each serving contains about: 642 calories; 1,716 milligrams sodium; 110 milligrams cholesterol; 36 grams fat; 53 grams carbohydrates; 26 grams protein; 0.20 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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