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James Beard’s Mac And Cheese

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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 t 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 <murdock@SHORE.NET>  Date:    Mon, 16 Dec 1996 17:32:09
-0400

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3388
Calories From Fat: 1900
Total Fat: 216.2g
Cholesterol: 681.3mg
Sodium: 2422.6mg
Potassium: 1663mg
Carbohydrates: 224.4g
Fiber: 8.1g
Sugar: 32.8g
Protein: 136.6g


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