| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Clprime3 | 1 | servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | tb | Minced onions |
| 4 | tb | Sweet butter |
| 4 | tb | Flour |
| 10 | oz | Milk |
| 3 | oz | White wine |
| 1/2 | ts | Hungarian paprika |
| 6 | oz | Sharp white cheddar |
| 3 | oz | Gruyere cheese |
| Fresh ground nutmeg; to taste | ||
| Salt and fresh ground white pepper to | ||
| ; taste | ||
| 3/4 | lb | Cooked macaroni |
INSTRUCTIONS
In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown. Converted by MC_Buster. Per serving: 1313 Calories (kcal); 53g Total Fat; (38% calories from fat); 55g Protein; 138g Carbohydrate; 132mg Cholesterol; 434mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0057 Converted by MM_Buster v2.0n.
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