| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 4 | tb | Butter |
| 1/4 | c | Flour; all-purpose |
| 4 | c | Milk; preheated |
| 1 | ts | Curry powder |
| 1 | ts | Salt |
| 1 | lb | Elbow macaroni |
| 1 | lb | Sharp cheddar cheese; shredded (I use Cracker Barrel) |
| 2 | c | Fully cooked ham; chopped |
INSTRUCTIONS
From: Cheryl Constantine <Nickaduck@AOL.COM> Date: Sun, 7 Jul 1996 21:50:33 -0400 Recipe By: Mum 1. Melt butter in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes. Season with curry and salt. 2. Meanwhile, cook the macaroni in plenty of boiling water until al dente, about 8 minutes; drain. 3. Combine the sauce, cheese, ham and macaroni. Transfer to a buttered 9X13-inch baking dish. Bake at 350 for 45 minutes or until hot and bubbly. EAT-L Digest 6 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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