| 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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