8 oz. elbow macaroni 1/4 tsp dry mustard or dash of cayenne
1 1/4 cups milk 1 cup shredded extra-sharp white Cheddar cheese
2 Tbsp butter 1/2 cup buttered French bread crumbs
2 Tbsp flour
Salt & freshly ground pepper
Preheat the oven to 375. Butter a 6-cup casserole dish. Cook the macaroni according to package directions; drain. In a small saucepan, heat the milk until steaming. In another small saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring, until bubbly. Pour in the hot milk and cook, stirring, until thickened. Season with salt and pepper to taste and add the mustard. Bring to a boil and cook over low heat, stirring, 2 minutes longer. Add 1/2 cup of the cheese, and pour over macaroni in casserole dish. Sprinkle with remaining cheese and bread crumbs. Bake for 20 minutes, or until golden brown.
I'd recommend this for a night when comfort food is needed asap!
--S
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