| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 2 | c | Warm milk |
| 1 | ds | Pepper |
| 1/2 | ts | Tabasco, or more |
| 1/2 | c | Heavy cream |
| 12 | oz | Coarsely grated cheddar |
| 8 | oz | Macaroni, cooked & drained |
INSTRUCTIONS
Preheat oven at 350 F. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy & taste of raw flour is gone. Gradually stir warm milk into roux. Turn up heat, stir until sauce is just at boiling point. Turn down heat, let simmer a few minutes. Add pepper & Tabasco (it brings out the flavor, so don't be shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir 3/4s of the cheese into the simmering sauce until melted. Combine sauce with macaroni, pour into 2 qt dish. sprinkle with remaining cheese, bake for 30 minutes or until bubbly & light golden. Serves 4. Posted to FOODWINE Digest 16 Dec 96 From: Nancy Murdock <[email protected]> Date: Mon, 16 Dec 1996 17:32:09 -0400
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