| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | lb | Elbow macaroni |
| 1/3 | c | Butter |
| 1/3 | c | Enriched flour |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Paprika |
| 3 | c | Milk |
| 1 | Egg; beaten | |
| 2 | c | Grated American cheese |
| 2 | tb | Finely chopped permeate |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
Prepare macaroni as directed on package. MEANWHILE 1) Melt butter in sauce pan. Blend in flour, salt, pepper, and paprika. Gradually add milk, stirring constantly. Cook and stir over low heat till thickened. 2) Add a little to beaten egg and quickly blend well. Return egg mixture to sauce and stir well. Simmer another 3 minutes stirring constantly. 3) Remove from heat and stir in cheese. Add pimento and parsley. Combine sauce and macaroni. Turn mixture into buttered casserole. Bake in moderate 350 degree oven for about 20 minutes. Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on Feb 24, 1998
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