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CATEGORY CUISINE TAG YIELD
Dairy St. Louis Post2 4 Servings

INGREDIENTS

10 oz Small elbow macaroni
2 T Unsalted butter
5 1/2 T All-purpose flour
3/4 c Milk
1 1/2 c Grated Crowley cheese, see
note

INSTRUCTIONS

Bring a large saucepan of water to a boil over high heat. Add
macaroni, lower the heat to medium and cook, stirring occasionally,
for 7 to 10 minutes. Drain. While macaroni is cooking, melt butter in
a medium skillet over medium-low heat. Whisk flour into butter;
continue to cook, whisking constantly, until mixture reaches the
consistency of a thick paste, about 2 minutes. Raise heat to medium,
add milk and continue to cook, whisking constantly, until mixture
thickens, about 5 minutes. Add grated cheese; stir with a wooden  spoon
until cheese melts, about 2 minutes. Stir drained macaroni into  cheese
sauce; serve. Yield: 4 servings.  Note: Jenkins says Crowley cheese is
neither a Colby nor a Cheddar,  "occupying a delicious spot somewhere
in between." You may order  Crowley cheese by calling the Crowley
Cheese Co. in Healdville, Vt.,  at (800) 683-2606 or (802) 259-2340.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Cheese
Primer" by Steve Jenkins (Workman Publishing, $16.95), a 548-page
encyclopedia of cheese, a "labor of love" that took him eight years  to
write.  Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 18.9mg
Sodium: 22.5mg
Potassium: 77.2mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 2.3g
Protein: 2.7g


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