| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
African, American, Cheese, Pasta |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow Macaroni, Medium |
| 2 |
tb |
Butter, Unsalted |
| 2 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Cheddar Cheese, Extra Sharp, Grated |
| 1/2 |
c |
Jack Cheese, Grated |
| 1/4 |
c |
Parmesan Cheese, Grated |
| 1 |
ts |
Hot Sauce |
|
|
Salt |
|
|
Pepper |
| 1/4 |
c |
Bread Crumbs, Dry, Fine |
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Cook
macaroni according to package directions until tender but still firm. Drain
& place it in prepared baking dish. Set aside & keep warm.
Melt butter over medium heat in small saucepan & whisk in flour. Cook for 2
minutes or until mixture is thick & pasty. Gradually drizzle in milk,
whisking constantly, & cook 7-8 minutes or until sauce is thick. Remove
sauce from heat.
Reserve 1 tablespoon of each cheese in small bowl. Add remaining cheese to
sauce & stir until smooth. (You may have to return saucepan to stove over
low heat.) Add hot sauce & salt & pepper to taste. Pour sauce over macaroni
in casserole & stir well.
Add bread crumbs to reserved cheese, mix well & sprinkle mixture over top
of macaroni. Bake 35-40 minutes or until bubbly & lightly browned on top.
Serve hot.
Per Serving: 239 calories, 14 grams fat, 54 percent of calories as fat, 41
milligrams cholesterol, 425 milligrams sodium. Analysis by The Dallas
Morning News.
Posted to FOODWINE Digest 08 Jan 97
Recipe by: Kwanza Recipes - Miami Herald
From: Randee Fried <Noellekk@AOL.COM>
Date: Wed, 8 Jan 1997 19:37:55 -0500
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