| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
pk |
(4 oz.) crumbled blue cheese |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg; lightly beaten |
| 8 |
oz |
Elbow macaroni; cooked |
| 1 |
|
Jar (2 oz.) diced pimiento; drained (sort of optional) |
| 1/2 |
c |
Soft breadcrumbs |
| 1/2 |
c |
Walnuts; finely chopped |
|
|
Fresh parsley sprigs to garnish, if desired |
INSTRUCTIONS
1. Melt butter in a Dutch oven or over low heat; whisk in flour. Cook,
whisking constantly, 1 minute. Gradually add milk; cook, whisking
constantly, over medium heat until thickened.
2. Stir in blue cheese and salt. Strir one-fourth of hot mixture into egg;
add to remaining hot mixture, stirring constantly. Stir in macaroni and
pimiento; spoon into a lightly greased shallow 2-quart baking dish.
Sprinkle with breadcrumbs and walnuts.
3. Bake at 350 for 35 minutes. Garnish if desired. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell"
<mbell@cdsnet.net> on Jul 30, 1997
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