| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
|
|
Sue Woodward |
| 1/4 |
c |
Unsalted butter |
| 1 |
T |
Unsalted butter, melted |
| 5 |
T |
Flour |
| 2 |
c |
Milk |
|
|
Salt |
|
|
White pepper |
| 1/4 |
t |
Cayenne pepper |
| 1/4 |
t |
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 <imbri@oz.net> Date: Sat, 14 Dec 1996 12:27:50 -0800
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