| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta, Cheese/eggs, Casseroles | 4 | Servings | |
INGREDIENTS
| 3 1/3 | c | Elbow macaroni |
| 4 | tb | Butter; margarine |
| 4 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 3/4 | ts | Dry mustard |
| 3 1/2 | c | Milk |
| 8 | ds | Tabasco sauce |
| 5 | c | Sharp cheddar cheese; grated |
| **********TOPPING:********** | ||
| 2 | tb | Butter or margarine; melted |
| 1/2 | c | Dry bread crumbs |
| 1/4 | ts | Paprika |
INSTRUCTIONS
Cook macaroni as directed on package. Pour cooked macaroni into 3 qt. baking dish. Melt butter in saucepan over low heat; blend in flour, salt, pepper and mustard. Add milk and Tabasco, cook over moderate heat, stirring constantly, until sauce is thick and smooth. Remove sauce from heat; stir in cheese until melted. Combine sauce with cooked macaroni. Mix together melted butter, crumbs and paprika. Sprinkle crumbs over macaroni. Bake at 350 degreesF 25-30 minutes. Posted by LINDA WOODWARD (FJJK48B), Prodigy. From the MM database of Judi M. Phelps jphelps@shell.portal.com or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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