July 13, 2003
Ingredients:
1 – Lb. Elbow Macaroni
2 – Tbls. Butter
2 – Tbls. Flour
2 – Milk
Salt & Pepper
2 – Cups plus 1/2 cup shredded sharp Cheddar
Directions:
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in two cups cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a two-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional five minutes until hot and bubbly.
Notes:
Try adding diced quarter-inch salami cubes to the mix before baking. It adds some additional salt and fat, plus texture and protien and is good, too.
Source:
Food Network
Mac and Cheese, Side Dish,