LOCATION: Recipes >> Pasta >> Macaroni Cheese 47
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Macaroni Cheese 47
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Homemade Macaroni and Cheese
1/4 cup butter
1/4 cup flour
2 cups warmed milk
1/2 tsp Tabasco
Dash ground black pepper
1/2 tsp salt
1/2 cup heavy cream
12 oz. extra sharp Cheddar cheese
8 oz uncooked elbow macaroni
While preparing the cheese sauce below, cook the macaroni to al
dente in a couple quarts of water.
Grate the cheese. Melt the butter, add flour, and cook for 5 minutes
over very low heat, stirring often. Do not let the flour brown.
Remove from heat, and stir in the milk gradually, with a whisk, to
prevent lumps. Cook this bechamel for another five minutes. Add
salt, pepper, Tobasco, and cream. Melt three-quarters of the cheese
into the sauce.
Mix sauce and cooked macaroni, and pour into a greased 9 x 9 in.
pan. Top with remaining cheese. Bake at 350-375 until the top and
edges are slightly brown, 40 minutes or longer. Remove from oven,
and let stand for 5 to 10 minutes before serving.
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