| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1/4 | c | Flour, all-purpose |
| 4 | c | Milk, preheated |
| 1 | t | Curry powder |
| 1 | t | Salt |
| 1 | lb | Elbow macaroni |
| 1 | lb | Sharp cheddar cheese |
| shredded I use Cracker | ||
| Barrel | ||
| 2 | c | Fully cooked ham, chopped |
INSTRUCTIONS
From: Cheryl Constantine <Nickaduck@AOL.COM> Date: Sun, 7 Jul 1996 21:50:33 -0400 Recipe By: Mum Melt butter in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes. Season with curry and salt. Meanwhile, cook the macaroni in plenty of boiling water until al dente, about 8 minutes; drain. Combine the sauce, cheese, ham and macaroni. Transfer to a buttered 9X13-inch baking dish. Bake at 350 for 45 minutes or until hot and bubbly. EAT-L Digest 6 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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