James beard's mac and cheese

Yield: 1 Servings

Measure Ingredient
¼ cup Butter
¼ cup Flour
2 cups Warm milk
1 dash Pepper
½ teaspoon Tabasco, or more
½ cup Heavy cream
12 ounces Coarsely grated cheddar
8 ounces Macaroni, cooked & drained

Preheat oven at 350 F. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy & taste of raw flour is gone. Gradually stir warm milk into roux. Turn up heat, stir until sauce is just at boiling point. Turn down heat, let simmer a few minutes. Add pepper & Tabasco (it brings out the flavor, so don't be shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir 3/4s of the cheese into the simmering sauce until melted. Combine sauce with macaroni, pour into 2 qt dish. sprinkle with remaining cheese, bake for 30 minutes or until bubbly & light golden. Serves 4.

Posted to FOODWINE Digest 16 Dec 96 From: Nancy Murdock <murdock@...> Date: Mon, 16 Dec 1996 17:32:09 -0400

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