15 March 2008


Aunt Sue’s Macaroni and Cheese

¼ cup butter or margarine

¼ cup flour

2 cups warm milk

Dash of pepper

½ teaspoon or more of hot-pepper sauce

½ cup heavy cream

12 ounces sharp cheddar cheese shredded coarsely (about 3 cups) divided

8 ounces 2 cups macaroni elbows or favorite pasta cooked and drained

In a heavy saucepan over low heat melt butter. Add flour, stir with wooden spoon or spatula 3 minutes or until mix is frothy and taste of raw flour is gone. Gradually stir warm milk into mix. Turn up heat – stir until sauce is just at boiling point. Turn down heat, let simmer few minutes. Add pepper and hot-pepper sauce. (don’t use pepper sauce too sparingly, it will help bring out the cheese taste). Stir in heavy cream, simmer briefly or until flavors are blended. Stir ¾ cheese into simmering sauce until melted, combine cheese sauce with macaroni. Pour into greased 2 quart dish. Sprinkle with remaining cheese, bake in pre-heated 350 degree oven for 30 minutes or until bubbly and light brown.


Serves 4

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