| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter/margarine |
| 1 |
tb |
Flour |
| 2 |
c |
Shredded sharp cheddar cheese |
| 1 1/4 |
c |
Milk |
| 4 |
oz |
Macaroni |
| 1 |
ts |
Dry mustard |
| 1 |
ds |
Tabasco sauce |
|
|
Bread crumbs (optional) |
INSTRUCTIONS
In a medium size saucepan, melt the butter or margarine. Stir in the flour
to form a roux. Add the milk all at once, and whisk gently to blend. Over
medium heat, continue to stir until slightly thickened. Add the cheese
gradually, stirring until smooth. Add dry mustard (or 1 tbsp. prepared
mustard) and Tabasco sauce. Stir in cooked macaroni. The dish can be eaten
after the addition of the macaroni, or if desired, pour into a 1 1/2 quart
casserole dish, top with shredded cheese and bread crumbs, then bake for 25
minutes at 350 degrees. Serves 4 1/2 cup servings.
Posted to rec.food.recipes by Andie <sharrett@blue.weeg.uiowa.edu> on 1995,
.
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