| 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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