Down home macaroni and cheese

Yield: 4 servings

Measure Ingredient
1 pounds Bow tie pasta
6 quarts Water
1 tablespoon Salt
4 tablespoons Unsalted butter
4 tablespoons All-purpose flour
2 cups Hot whole milk
1 teaspoon Salt
1 teaspoon Freshly-ground white pepper
1 tablespoon Dijon mustard
½ teaspoon Cayenne pepper
1 cup Grated Colby or Jack cheese
1 cup Grated extra-sharp Cheddar cheese
¼ cup Grated Parmesan cheese
½ cup Bread crumbs

Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a sauce pan until it begins to bubble, but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes.

Add the salt, pepper, mustard, cayenne, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty. This recipe yields 4 to 6 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C21 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

05-04-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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