| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Pasta, Cheese/eggs | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Uncooked tubular pasta |
| 1/2 | Stick butter | |
| 3 | tb | All-purpose flour |
| 1 | c | Milk |
| 1 | ts | Garlic powder |
| 1 | tb | Dijon mustard |
| 1/2 | c | Grated sharp Cheddar |
| 1/2 | c | Grated Swiss cheese such as Emmenthal or Gruyere |
INSTRUCTIONS
*Note: Choose pasta with a larger diameter so the sauce can get inside such as rigatoni or penne. Cook the pasta until "al dente." In a saucepan over low heat melt the butter. Stir in the flour until the butter is absorbed. Add the milk slowly while continuing to stir. Stir in the garlic powder and the mustard. Then add the two cheeses and stir until blended into a smooth thick sauce. Put the cooked pasta into a buttered casserole and mix in the sauce, ensuring that it entirely covers the pasta. Bake in a 400 degree oven for about 15 minutes until brown and heated through. Put under the broiler for a minute or so to make the top crispier if you like. Serve as a side dish to grilled pork sausages or with strips of cured ham. This can be zoomed up a bit with a dash of Tabasco added to the sauce, or sprinkle crisp, crumbled bacon over the top as a garnish. Serves 4 as a side dish. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Harley Biker's Cookbook: Big Bites For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 11-17- 97; doubled the recipe to make it a main course (served with steamed broccoli florets). This was the best recipe for Mac & Cheese I've ever had. Very cheesy. Recipe by: The Harley Biker's Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 17, 1997
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