| 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 <murdock@SHORE.NET>
Date: Mon, 16 Dec 1996 17:32:09 -0400
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”