| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
12 |
servings |
INGREDIENTS
| 12 |
oz |
Uncooked elbow macaroni |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Dry mustard |
| 1/2 |
ts |
Pepper |
| 1 |
ds |
Hot pepper sauce |
| 3 1/2 |
c |
Milk |
| 5 |
c |
Shredded cheddar; (20 oz.) divided |
INSTRUCTIONS
Cook macaroni in boiling salted water until almost tender. Meanwhile, in a
small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot
pepper sauce.
Cook and stir until smooth. Drain macaroni; combine with butter mixture in
a large bowl and mix well. Stir in milk and 4 cups of cheese. Pour into an
ungreased 13x9x2" baking dish. Cover and bake at 350F for 45 minutes or
until bubbly. Sprinkle with remaining cheese; let stand 5 minutes before
serving.
From: "Reminisce Extra" Magazine
Per serving: 88 Calories (kcal); 6g Total Fat; (63% calories from fat); 3g
Protein; 5g Carbohydrate; 20mg Cholesterol; 253mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
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