Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| ¼ cup | Unsalted butter |
| 1 tablespoon | Unsalted butter; melted |
| 5 tablespoons | Flour |
| 2 cups | Milk |
| \N \N | Salt |
| \N \N | White pepper |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Dry mustard |
| 8 ounces | Elbow macaroni; uncooked |
| 8 ounces | Mild cheddar cheese; grated (2 cups) |
| ¼ cup | Bread crumbs; opt. |
In a 2- to 3-qt. sauce pot, melt ¼ cup butter over med. heat. Add flour; stir for 2 mins. Slowly add milk, whisk. Bring to a simmmer, add salt, pepper, cayenne, and mustard. 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 heat. Add cheese and stir until it melts. Combine sauce with the drained macaroni. Pour macaroni mixture into an 11"x8"x2" baking dish. Combine crumbs and 1 tbsp butter. Sprinkle over macaroni. Bake the macaroni and cheese for 25 mins., or until lightly browned. Let rest 5 mins. before serving.
Source: TPA Trib, 2/1/96