| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Cheese, Main dishes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni |
| 1 |
tb |
Salt |
| 6 |
c |
Water |
| 1/4 |
lb |
Lean ham OR — 1/2 pound |
|
|
Bacon |
| 2 |
c |
Milk |
| 4 |
tb |
Butter or bacon drippings |
|
|
Salt and pepper — to taste |
| 1 |
ts |
Worcestershire sauce |
| 1 |
sm |
Onion — grated |
| 1 |
ds |
Cayenne pepper |
| 1/2 |
lb |
About 1 3/4 c.Sharp Ched. |
|
|
Process cheese — shredded |
INSTRUCTIONS
Cook macaroni in boiling salted water util tender. Drain. While macaroni is
cooking, make topping and sauce. If using lean ham, dice to about 1/4 inch
dice, then saute in a tiny bit of hot oil to develop flavor. Drain. If
using bacon, snip bacon across with scissors and fry until crisp in large
skillet or Dutch oven. Remove bacon to absorbent paper to drain. Set bacon
or ham aside. Leave 4 Tablespoons fat in pan, or use 4 Tablespoons butter.
Add flour to fat in skillet, and cook over low heat until well combined.
Add onion and continue to cook until onion is cooked. Add milk, stirring
constantly. Bring to a boil, stirring, add cheese, red pepper and
Worcestershire sauce. Continue to cook, stirring, until thickened. Taste
sauce, adjust seasoning with salt and pepper, remembering that you will be
topping with bacon or ham. Add cooked macaroni, mix well. Pour into a 1 1/2
quart serving dish. Put crumbled bacon or frizzled ham on top. Serve
immediately.
Recipe By : Rosilyn
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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