| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 1/4 | c | Unsalted butter |
| 1 | tb | Unsalted butter; melted |
| 5 | tb | Flour |
| 2 | c | Milk |
| Salt | ||
| White pepper | ||
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Dry mustard |
| 8 | oz | Elbow macaroni; uncooked |
| 8 | oz | Mild cheddar cheese; grated (2 cups) |
| 1/4 | c | Bread crumbs; opt. |
INSTRUCTIONS
In a 2- to 3-qt. sauce pot, melt 1/4 cup butter over med. heat. Add flour; stir for 2 mins. Slowly add milk, whisk. Bring to a simmmer, add salt, pepper, cayenne, and mustard. Reduce heat to low and let sauce simmer slowly for 20 mins. Meanwhile, preheat oven to 350~ and, on the stove top, cook macaroni accdg. to pkg. directions, drain and place in a lg. bowl. Remove sauce from heat. Add cheese and stir until it melts. Combine sauce with the drained macaroni. Pour macaroni mixture into an 11"x8"x2" baking dish. Combine crumbs and 1 tbsp butter. Sprinkle over macaroni. Bake the macaroni and cheese for 25 mins., or until lightly browned. Let rest 5 mins. before serving. Source: TPA Trib, 2/1/96 Posted to MM-Recipes Digest V3 #342 From: Tonya <[email protected]> Date: Sat, 14 Dec 1996 12:27:50 -0800
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