|¼ cup||All purpose flour|
|4 cups||Milk; preheated|
|1 teaspoon||Prepared mustard|
|1 teaspoon||Salt; or to taste|
|1 pinch||Ground red pepper; (or black)|
|1 pounds||Elbow macaroni|
|1 pounds||Sharp cheddar cheese; shredded, (about 4 cups)|
|Buttered bread crumbs; (optional)|
Melt butter in large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth.
Cook; stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 20 minutes. Season with mustard, salt and red (or black) pepper.
Meanwhile, cook the macaroni until al dente.
Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13 baking dish. Sprinkle top with remaining 1 cup cheese, and then with buttered bread crumbs. Bake in preheated 350~ oven until browned on top and bubbly, about 45 minutes.
(This freezes well, too. You can make it, divide it between two smaller dishes and freeze one to use later.) Posted to EAT-L Digest by ChezSchu <ChezSchu@...> on Jan 12, 1998
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