| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Pasta |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1/4 |
c |
Unsalted butter |
| 5 |
tb |
Flour |
| 2 |
c |
Whole milk |
|
|
Salt |
|
|
White pepper |
|
pn |
Ground nutmeg |
| 8 |
oz |
Elbow macaroni; uncooked |
| 8 |
oz |
Swiss cheese; grated (2 C) |
| 8 |
oz |
Ham; cubed |
| 1 |
c |
Frozen petite peas; thawed |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
In a 2- to 3-qt. sauce pot, melt butter over med. heat. Add flour and stir
for 2 mins. Slowly add milk, whisking to combine. Bring to a simmer, add
salt, white pepper, and nutmeg. Reduce heat to low and let sauce simmer
slowly for 20 mins. Meanwhile, preheat oven to 350~ and, on the stove top,
cook macaroni accdg. to pkg. directions; drain and place in a lg. bowl.
Remove sauce from the heat. Add Swiss cheese and stir until it melts.
Combine sauce, cubed ham, and peas with the drained macaroni. Pour macaroni
mixture into an 11"x8"x2" baking dish. Sprinkle parmesan cheese over the
macaroni and cheese. Bake in the preheated oven for 25 mins., or until
lightly browned on top. Let rest 5 mins. before serving. Makes 6 to 8
generous servings.
Source: TPA Trib, 2/1/96
Posted to MM-Recipes Digest V3 #342
From: Tonya <imbri@oz.net>
Date: Sat, 14 Dec 1996 12:27:50 -0800
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