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Old-Fashioned Macaroni And Cheese

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CATEGORY CUISINE TAG YIELD
Dairy St. Louis Post2 4 servings

INGREDIENTS

10 oz Small elbow macaroni
2 tb Unsalted butter
5 1/2 tb All-purpose flour
3/4 c Milk
1 1/2 c Grated Crowley cheese; (see note)

INSTRUCTIONS

Bring a large saucepan of water to a boil over high heat. Add macaroni,
lower the heat to medium and cook, stirring occasionally, for 7 to 10
minutes. Drain. While macaroni is cooking, melt butter in a medium skillet
over medium-low heat. Whisk flour into butter; continue to cook, whisking
constantly, until mixture reaches the consistency of a thick paste, about 2
minutes. Raise heat to medium, add milk and continue to cook, whisking
constantly, until mixture thickens, about 5 minutes. Add grated cheese;
stir with a wooden spoon until cheese melts, about 2 minutes. Stir drained
macaroni into cheese sauce; serve. Yield: 4 servings.
Note: Jenkins says Crowley cheese is neither a Colby nor a Cheddar,
"occupying a delicious spot somewhere in between." You may order Crowley
cheese by calling the Crowley Cheese Co. in Healdville, Vt., at (800)
683-2606 or (802) 259-2340.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From "Cheese Primer" by
Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of
cheese, a "labor of love" that took him eight years to write.
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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